Spicy Sambal Pork Stir-Fry with Bok Choy and Cashews
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 8 ouncesgreen beans
- 8 ouncesbaby bok choy
- 2 ouncesroasted salted cashews
- 1/4 ounceginger
- 2 clovesgarlic
- 1red onion
- 10 ouncesground pork
- 2 tablespoonssambal oelek
- 8 ounceschicken stock
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided pan
- Tree Nuts
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
While rice cooks, rinse all produce. Trim and discard ends of green beans (line up the ends to cut them all together). Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Trim and discard scallion roots and thinly slice. Roughly chop cashews. Trim and discard skin of ginger. Mince garlic. Peel onion, halve, and thinly slice.
Pat pork dry with paper towel. Heat ½ tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and pepper as desired. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer pork to a medium bowl and set aside. Discard excess fat, reserving pan.
Wipe pan from pork clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add whole ginger knob and onion. Cook, stirring, until onions are soft and browning, 3-4 minutes. Add green beans, bok choy bulbs, garlic, ½ tablespoon canola oil, and ½ teaspoon salt. Cook, stirring, until tender, 5 minutes more. Remove and discard ginger. Transfer vegetables to bowl with pork. Reserve pan.
Add sambal oelek and half of chicken stock to pan from vegetables over medium-high heat. Simmer until reduced by half, 2-3 minutes. Return pork and stir-fried vegetables to pan and add bok choy leaves. Cook, stirring, until warmed through and combined, 1-2 minutes. Save remaining chicken stock for another recipe.
Divide rice between serving dishes and top with spicy sambal pork stir-fry. Garnish with scallions and cashews. Dig in!