Ginger Pork Stir-fry with Bok Choy

Ingredients

• Coconut oil

  ¾ tbsp or 10g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Ginger root

  Raw

  1 tbsp or 6g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Chinese Five Spice Blend Grinder

  President's Choice

  2 tsp or 12g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Cabbage

  Chinese (pak-choi), raw

  ½ head or 420g

• Water Chestnuts

  Sliced - Giant

  8 oz or 227g

• Lime juice

  Raw

  2 tbsp or 30g

• Maple syrups

  1 tbsp or 20g

• Soy sauce

  Regular sodium, Shoyu

  6 ¼ tbsp or 100g

• Sauce, hot chile, sriracha

  4 tsp or 20g

Directions

1. Heat oil in a large heavy-bottomed skillet or wok over high heat. Add scallion whites and ginger, and stir-fry until fragrant, 30 to 90 seconds. Add pork, and cook, crumbling with a spatula until the pork is completely cooked through and crumbled, 4 to 5 minutes.
2. Dust five spice, Sriracha, and salt over the pork and stir to coat.
3. Add bok choy, water chestnuts, lime juice, maple syrup, and the reserved scallion greens and stir to combine. Cook, stirring until steaming hot and mixed together, 2 to 3 minutes.

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