Monday, June 22, 2015

Szechuan Pork & Bok Choy With Rice

This was a great meal to throw together on a busy weeknight.  The recipe calls for ingredients that most people have on hand, and it requires very little prep time.  It's a great meal to keep in the rotation now that soccer season has started and we are running around to games again!

Enjoy!






Szechuan Pork with Bok Choy and Rice (or noodles)

Cooked rice or noodles for serving
1-2 lb ground pork
1 bag of baby bok choy
2-3 chopped chili peppers (to taste)
4 cloves of garlic, chopped
1/2 c hoisin sauce
1/4 c soy sauce
2 T brown sugar
black pepper (to taste)

Heat pan to medium and brown pork for a few minutes, breaking it up as you go. Chop up bok choy while meat is browning (unless you are serving it on the side, in which case, wash thoroughly and steam for a few minutes.  We have had it both ways and I prefer it mixed into the pork).  Add chopped peppers and garlic to the pork and continue cooking.  Mix remaining ingredients in a bowl and add to pork.  If you are mixing the bok choy in, add it to the pan and cover.  Let cook for about 10 minutes.  Remove cover, bok choy should be steamed.  Thoroughly mix so that it is combined, and serve over rice or noodles.

Quick and easy, yet delicious!