Bok Choi, Ground Pork Stir Fry


I remember having a conversation with KT a couple of months ago.  I was, once again, lamenting over being exhausted and feeling unfulfilled by the things which are really supposed to be fulfilling (if poor KT had a dime for every time I bitched about feeling tired and/or wanting to find myself she would be rich - what a great, patient friend).  KT asked me what I would do if I didn't have to work for a pay cheque.  That was easy...
I would :

Run
do Yoga
Garden
go back to school for a Masters Degree
Volunteer
Bake
Cook
Bike
go to the Market
Read

Jeez, I can't make money doing any of that!  However, on my holiday earlier this week I got to do quite a few of the things on my list.  It was totally a 'fun' day - running, gardening, cooking, baking, reading... sleeping.
My garden got a huge kick in the butt and I'm happy to tell you that I've got my beans,


carrots,


zucchini


and tomatoes


planted.  I still need a few more things in there but hey... it's a start and it was so awesome to just be outside putting what will hopefully grow into food into the ground.
In the meantime, my refrigerator was empty... well, almost.  It is totally empty now.  I made this little beauty and it was delightful.


Let's talk for a minute about ground meat.  I find that I have to season ground meat quite intensely for it to really have some serious flavour.  This is why I like doing something like a curry or a soy sauce thing - those flavours are so strong.  The recipe below is based on that.  I just kept adding another bit of whatever into the pot until I liked the flavour that I got.  Feel free to add or subtract as your tastes dictate.  I had a little bit of cabbage left in the crisper and threw it in to get it used up - feel free to add more bok choy or some other green if you have it.


Bok Choy and Ground Pork Stir Fry
serves 4

1 lb (approx. - it's very loose) ground pork
3 - 4 cups bok choi, chopped
1 small onion, sliced
1 cup cabbage (or other greens if you have), sliced thinly
4 cloves garlic, crushed
5 heaping tbsp freshly grated ginger
4 tbsp Soy Sauce or Tamari
4 tbsp Oyster Sauce
1 heaping tbsp Hoisin Sauce
1 tsp red pepper flakes (optional)


Heat a Wok over med/high heat.  Turn the heat down to medium.  Add in some oil (about 2 - 3 tbsp).  Throw in all the veggies save the garlic.  Stir frequently until the bok choi begins to soften.  Add in the garlic and the ginger.  Continue to stir frequently for about 3 minutes.
Add in the ground pork and cook together with the veggies for about 5 minutes.
Add the soy sauce, oyster sauce and Hoisin Sauce.  Turn the heat down to low.
Add in the red pepper flakes.
Check the taste and adjust if necessary.
Serve over rice.

2 comments:

Harold Schultz said...

I like the style of your blog because it is well authored and smartly organize. Anyway, the stir fry sauce recipe looks interesting because of the ingredients given here. I think I want to try this one tomorrow for our dinner. Thank you for sharing this with us.

Wanda Thorne said...

Harold: Thanks for your kind comments about the blog. I hope that the stir fry sauce works well. Let me know.

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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