Ginger Pork Stir-Fry with Bok Choy

Ingredients

• Coconut oil

  1 tbsp or 14g

• 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

  Morton & Bassett

  2 tsp. or 6g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Baby Bok Choy

  Melissa's

  2 head or 340g

• Waterchestnuts

  Chinese, canned, solids and liquids

  1 cup slices or 140g

• Lime juice

  Raw

  2 tbsp or 30g

• Maple syrups

  1 tbsp or 20g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sauce, hot chile, sriracha

  4 tsp or 20g

Directions

1. Heat coconut oil in a large heavy-bottomed skillet or wok over high heat.
2. Add the white parts of the scallions and ginger, stir-frying until fragrant, about 30 to 90 seconds.
3. Add the ground pork, cooking and crumbling with a spatula until fully cooked and browned, about 4 to 5 minutes.
4. Sprinkle the five spice powder, Sriracha, and salt over the pork, stirring to coat evenly.
5. Add the baby bok choy, water chestnuts, lime juice, maple syrup, and reserved scallion greens. Stir to combine and cook until everything is steaming hot and well mixed, about 2 to 3 minutes.
6. Serve with soy sauce and sriracha to taste.