Stir-Fried Bok Choy Ground Meat (Printable Version)
A vibrant stir-fry pairing tender bok choy with browned ground meat and aromatic garlic-ginger flavors.
# Ingredients:
→ Protein
01 -
200 grams lean ground pork or ground turkey
→ Vegetables
02 -
300 grams fresh bok choy, chopped
→ Aromatics
03 -
3 grams garlic, finely minced
04 -
5 grams fresh ginger, finely minced
→ Sauces and Seasonings
05 -
15 milliliters low-sodium soy sauce
06 -
10 milliliters oyster sauce or hoisin sauce
07 -
7 milliliters rice vinegar or lemon juice
08 -
3 grams erythritol or monk fruit sweetener
09 -
1 gram freshly cracked black pepper
10 -
15 milliliters canola oil or olive oil
11 -
5 milliliters toasted sesame oil
# Steps:
01 -
Peel and finely mince garlic and ginger using a microplane grater to release maximum flavor.
02 -
Heat a skillet over medium-high heat and add the canola or olive oil. Once shimmering, add the ground pork or turkey. Flatten it out and let it cook undisturbed for about three minutes. Stir and continue cooking until deeply browned and nearly cooked through.
03 -
Sprinkle in the minced garlic and ginger. Stir constantly for one minute until fragrant but not browned.
04 -
Pour in soy sauce, oyster or hoisin sauce, rice vinegar or lemon juice, sweetener, and black pepper. Scrape the pan to lift browned bits and stir rapidly to coat the meat evenly. Simmer for one minute.
05 -
Add the chopped bok choy, ensuring stems and leaves are evenly distributed. Stir-fry for two to three minutes until greens wilt but stems retain a slight crunch.
06 -
Remove from heat and drizzle with toasted sesame oil. Toss gently and serve immediately to preserve vibrant color and texture.
# Notes:
01 -
Store leftovers in a sealed container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water to maintain bok choy texture and vibrancy.