Crispy Pork Stir-Fry with Baby Bok Choy

Ingredients

• 2 heads baby bok choy quartered
• 2 teaspoons brown sugar 
• 1 tablespoon canola oil 
• 2 cups brown rice long-grain hot cooked
• 1.5 teaspoons sesame oil dark
• 1 tablespoon ginger fresh peeled finely chopped
• 3 large garlic cloves thinly sliced
• 0.3 cup green onions sliced
• 1.5 cups pieces haricots verts french (2-inch) ( green beans)
• 0.5 teaspoon kosher salt 
• 1 tablespoon lower-sodium soy sauce 
• 10 ounce boston butt pork shoulder very thinly sliced
• 1  bell pepper red cut into thin strips
• 2 tablespoons rice vinegar 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• wok

Directions

1. Heat a large wok over high heat until very hot. Toss pork with sesame oil, salt, and pepper.
2. Add pork to pan; let stand 2 minutes, without stirring, so that pork gets crispy and browned. Stir-fry pork for 2 minutes or until well browned on all sides.
3. Let stand 1 minute without stirring. Spoon pork into a bowl; set aside.
4. Reheat pan over high heat until very hot.
5. Add canola oil; swirl to coat.
6. Add bok choy; stir-fry 2 minutes.
7. Add green beans, ginger, garlic, and bell pepper; stir-fry 3 minutes or until crisp-tender.
8. Combine vinegar, soy sauce, and brown sugar, stirring until sugar dissolves.
9. Remove pan from heat; stir in vinegar mixture, tossing to coat. Stir in pork.
10. Sprinkle with green onions.
11. Serve over rice.