Pork and Bok Choy Stir Fry

I bought some black rice the other day and really wanted to try it, so I thought I’d go for a stir fry. Stir fries are always nice with rice. :) And it worked just fine, although the rice was nuttier than its white cousin, and a more neutral flavour would have done well too. 

Ingredients (serves 1):

150g pork, sliced along the grain to thin strips

1/4 large bok choy, chopped diagonally into 5-6 cm pieces
1 large scallion, diagonally chopped

1 1/2 tablespoon low-salt soy sauce

1/2 tablespoon rice vinegar

1/2 tablespoon rice wine

2 tablespoon vegetable oil

1/2 teaspoon corn starch

pinch of red chili pepper flakes

season with salt as needed

to garnish:

toasted cashew nuts, toasted

red chili pepper flakes

Serve with rice

Instructions:

1. In a medium bowl, toss together the pork strips, corn starch, 1/2 tablespoon soy sauce, and red pepper flakes. 

2. In another bowl, stir together the rice vinegar, rice wine and 1 tablespoon soy sauce. 

3. Heat 1 tablespoon vegetable oil in a non-stick skillet. Toss in the scallions and ginger and cook for 2 minutes, until the scallions are browned. Add the bok choy and cook for another 4-6 minutes, until the white bits are crispy and the leaves are bright green and soft. Remove from the pan and set aside.

4. In the same pan, add another tablespoon vegetable oil. When the oil is hot add the pork, single layer. Cook about one minute until browned on one side, then flip and continue until the pork is cooked through. 

5. Add the bok choy and the rice wine mixture, tossing all the ingredients until they are coated, and cook for about 30 seconds until the sauce is thickened slightly, then taste and season with salt if needed. 

6. Serve with rice and garnish with chopped toasted cashew and red chili pepper flakes.