This has become a favorite go-to weeknight meal in our household - a good way to use up wilting veggies and stretch a little bit of meat. Seasoning is flexible, too, though the balance of mirin, soy, garlic, and ginger below produces a dish that is both sweet and salty, both light and flavorful. —Katie Marvin Bays
Baby Bok Choy
Sliced Mushrooms (white mushrooms or baby bella/crimini are fine)
Sliced Water Chestnuts, drained (optional)
Sesame Seeds, for garnish
Sliced Green Onions, for garnish
In This Recipe
Rinse the sliced mushrooms and pat until very dry, then place them in a pan, uncovered, with melted butter over moderate heat. After several minutes, the mushrooms will release their liquid. While you wait, mix together the mirin and soy sauce in a small dish. When the mushrooms have released the liquid, add half (2 T) of the mirin/soy mixture to the mushrooms. When the mushrooms have absorbed the liquid once again, remove them to a plate.
Brown the pork in the same pan as the mushrooms. Once the meat is cooked, mix in the remaining mirin/soy mixture, sesame oil, hoisin, grated garlic, and ginger. Cook uncovered for several minutes, then add the mushrooms to the pan. Once warmed, reduce temperature to low.
Clean and chop the baby bok choy into large chunks, separating the stems from the leaves and discarding the base of the plant. Add the stems to the pot with meat and mushrooms and cover for 3-4 minutes. The stems should soften slightly and become vibrantly green.
Add the baby bok choy leaves and drained water chestnuts to the pan and stir, then cover for 3 minutes, allowing the leaves to wilt. Cook the vegetables to your taste over low heat - we like them to retain some crunch, so I typically remove the pan from heat and leave it covered while we set the table.
Serve over a bowl of white or brown rice, garnished with toasted sesame seeds, green onions, sriracha, a dash of sesame oil, or whatever makes your skirt fly up!