One-Pan Pork and Bok Choy Stir Fry

Juli at PaleOMG's Beef and Broccoli Cashew Stir Fry is one of my family's favorite quick one-pan meals. A while back, I decided to vary it a bit by using bok choy instead of broccoli and ground pork instead of beef, and it was a hit! It's easy and healthy, plus it might just satisfy your craving for takeout Chinese food! This recipe is gluten-free, dairy-free, egg-free, and nut-free; it can also be made Whole 30 if desired.

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One-Pan Pork and Bok Choy Stir Fry

Adapted from Juli Bauer's Beef and Broccoli Cashew Stir Fry. Serves 4.

Ingredients:

• 1 large head bok choy or 4 small heads baby bok choy

• 1 to 2 pounds ground pork*

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 cup coconut aminos

• 1/2 cup orange juice

• 3 tablespoons honey (omit for Whole 30 and add a few tablespoons extra orange juice if desired)

• 1 teaspoon fish sauce

• 2 garlic cloves, minced (or use garlic press)

• 1 teaspoon fresh ginger

• 1/2 teaspoon red pepper flakes

• salt and pepper to taste

• 3 tablespoons arrowroot powder (optional--see note below)

Direction

1. Prepare the bok choy. (Cut end off to separate the stalks. Rinse and dry each stalk; they tend to collect dirt. Slice the stalks into bite-size pieces and chop the leaves.)

2. Over medium to medium high heat, add ground pork in a large skillet. Sprinkle with onion powder, garlic powder, salt (a teaspoon or two will do) and pepper (1/2 teaspoon). Stir frequently until brown.

3. While the meat browns, whisk together the coconut aminos, orange juice, honey, fish sauce, garlic cloves, ginger, red pepper flakes, and arrowroot powder (if using) in a small bowl or glass liquid measuring cup.*

4. When the pork is brown, add the bok choy to the skillet. Cram it all in there; it will cook down! Stir frequently and cook for about 5 minutes.

5. Pour the sauce ingredients over the bok choy and pork. Cook for five minutes more and check the bok choy for doneness. We like ours a bit crunchy.

6. Serve over rice if you want or eat it just like it is! It's best served in a bowl to capture the yummy sauce.

Notes:

* If you'd prefer a meatier dish, like my husband, use 2 pounds of ground pork. If you enjoy your meat as a seasoning for the veggies, like me, use 1 pound. Or go for a happy medium and use 1.5 pounds. You're in charge. :)

*The sauce for this dish is very liquid. In the original beef and broccoli recipe, Juli Bauer thickens hers with arrowroot powder. I used to do that too, but omitted the step once when I had run out of arrowroot; no one minded, so I kept skipping it to save time--it's tricky to add smoothly. If you want to thicken your sauce, whisk in the 3 tablespoons of arrowroot powder with the sauce ingredients.

* If you wanted to add some additional veggies to your stir fry, some carrots or bell peppers stir fried in some coconut oil for five minutes before adding the pork to the pan would be great!

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