Servings: 0
Ingredients
- 1/2 C chicken stock
- 3 Tbs reduced-sodium soy sauce
- 2 Tbs honey
- 1 Tbs Chinese hot mustard
- 2 tsp corn starch
- 1/2 tsp crushed red pepper
- 1 lb ground pork
- 1 leek
- 1 lb baby or small bok choy quartered lengthwise
- 1 C matchstick-cut carrots
- 4 C hot cooked brown rice
- 2 tsp black or white sesame seeds (optional)
Instructions
- Whisk together stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.
- Heat a wok or large skillet over medium-high. Add pork; cook, stirring often and scraping bottom of pan with a wooden spoon to loosen browned bits, until pork is browned and crumbled, 7 to 8 minutes. Remove pork from pan with a slotted spoon.
- Add leek, bok choy, and carrots to drippings in pan; cook over medium-high until slightly wilted, 2 to 3 minutes. Add stock mixture and pork. Bring to a boil; cook until thickened, 1 to 2 minutes. Remove from heat.
- Serve over rice, and sprinkle with sesame seeds.
Notes
Adapted from: Cooking Light
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