Categories: Asian
Ingredients
- 7 oz. ground pork
- 3 tbsp. soy sauce
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp grated fresh ginger
- 2 1/2 cups finely sliced napa or green cabbage
- 2 cups finely sliced baby bok choy
- 1/2 cup shredded carrots
- 2 1/2 oz. sliced shiitake mushrooms
- 1/2 tbsp. Chinese rice wine
- 1/2 tsp toasted sesame oil
- 1 medium scallion, sliced, for garnish
Directions
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Set a large nonstick skillet or wok over medium-high heat. Add the pork and 1 tbsp. of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes. Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2-3 minutes. Add the cabbage, bok choy, carrots, and mushrooms. Pour in the remaining 2 tbsp. soy sauce, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted by still crunchy, 3-4 minutes. Serve hot, garnished with the scallions.