Steamed Bok Choy with Mapo-Style Pork
By DreiFromBK
This recipe is great for anyone looking to eat less meat. F&W's Justin Chapple makes crisp steamed bok choy the star, topping it with a modest amount of sweet-and-spicy mapo-style pork.
Ingredients
- 2 1/2 teaspoon cornstarch
- 1 tablespoon canola oil
- 1/2 pound ground pork
- 1/2 teaspoon ground Sichuan peppercorns
- Kosher salt
- 1 tablespoon Asian chile-bean sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1/4 cup thinly sliced scallions, plus more for garnish
- Four 6- to 8-ounces heads of baby bok choy, halved lengthwise
Details
Adapted from foodandwine.com
Preparation
Step 1
In a small bowl, whisk the cornstarch with 1 1/4 cups of water. In a large skillet, heat
the oil. Add the pork, peppercorns and a generous pinch of salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean, hoisin and soy sauces and cook, stirring, until fragrant, about 2 minutes. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Stir in the 1/4 cup of sliced scallions and season with salt. Keep warm over very low heat.
Meanwhile, set a steamer basket in a large saucepan. Add 1 inch of water and bring to a boil. Add the bok choy to the basket, cover and steam until crisp-tender, 4 to 6 minutes. Transfer to plates or a platter.
Spoon the pork over the bok choy, garnish with sliced scallions and serve right away.
Make Ahead
The pork can be refrigerated overnight. Reheat gently before serving.
Suggested Pairing
Wine: Bright, peachy Riesling.
You'll also love
- Eggplant With Lamb, Tomato and... 4/5 (28 Votes)
- Cranberry Sangria - Virgin or... 4.5/5 (11 Votes)
- Asian Roasted Carrots & Broccoli 4.4/5 (17 Votes)
- BBQ Pulled Pork 4.4/5 (12 Votes)
- Szechuan Bok Choy 4.5/5 (14 Votes)
- Potstickers with Baby Bok Choy 4.4/5 (8 Votes)
Review this recipe