Wok Stirred Pork and Vegetables
4 tablespoons organic wheat-free tamari
1 teaspoon sesame oil
1½ tablespoon minced ginger
1 tablespoon cornstarch
1 pound pork loin cut in 1/2 x 1 /2-inch x 2-inch long strips
3 tablespoons grapeseed oil
½ jalapeño, thinly sliced in rings with seeds
1 tablespoon minced garlic
3 heads baby bok choy, roughly chopped
1 red bell pepper, julienne strips
1 yellow bell pepper, julienne strips
1 green bell pepper, julienne strips
2 scallions, white and greens separated, greens reserved
½ tablespoon rice vinegar
Steamed rice (50-50 house blend)
Kosher salt and freshly ground black pepper to taste
- In a medium bowl, combine 3 tablespoons of the tamari, the sesame oil, ½ tablespoon of minced ginger and cornstarch. Add the pork and marinate ½ hour in the refrigerator.
2) Add 2 tablespoons grapeseed oil to a wok over high heat.
- Add the pork, and sear. Stir occasionally. Once all the color is gone from the meat, transfer to a plate and reserve. Don’t cook it all the way through, as it will continue to cook on the plate.
- Add 1 tablespoon of grapeseed oil to the wok. Add the sliced jalapeño, the minced garlic, and remaining minced ginger. Sauté for about 30 seconds until aromatic.
- Add the bok choy, and the pepper strips and scallion whites. Add the rice vinegar and the remaining tamari.
- Add the pork back and toss to combine. Check the seasoning and adjust if necessary. Plate the stir-fry on top of the steamed rice and garnish with scallion greens.