Categories: Asian
Ingredients
- 1/2 cup chicken stock
- 3 tbsp. soy sauce
- 2 tbsp. honey
- 2 tbsp. rice vinegar
- 1 tbsp. Chinese hot mustard
- 2 tsp. cornstarch
- 1/2 tsp. crushed red pepper
- 12 oz. ground pork
- 1 lb. baby or small bok choy, quartered lengthwise
- 1 cup matchstick cut carrots
- 2 tbsp. toasted sesame oil
- 3 cups hot cooked brown rice
- 2 tsp. black or white sesame seeds
Directions
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Whisk together stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.
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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, 4-5 minutes. Remove pork from pan with a slotted spoon.
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Add bok choy and carrots to drippings in pan; cook over medium-high until slightly wilted, 2-3 minutes. Add stock mixture and pork. Bring to a boil; cook until thickened, 1-2 minutes. Remove from heat. Stir in sesame oil.
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Serve over rice and sprinkle with sesame seeds.