Sweet-and-Sour Sesame Bok Choy with Pork

Yields 4


  • 1/2 cup low-sodium chicken stock
  • 3 tbsp. reduced-sodium soy sauce
  • 2 tbsp. honey
  • 2 tbsp. rice vinegar
  • 1 tbsp. Chinese hot mustard
  • 2 tsp. cornstarch
  • 1/2 tsp. crushed red pepper
  • 12 oz. ground pork
  • 1 lb. baby or small bok choy, quartered lengthwise
  • 1 cup carrots cut like matchsticks
  • 2 tbsp. toasted sesame oil
  • 3 cups cooked brown rice
  • 2 tsp. black or white sesame seeds (optional)


  1. In a bowl, whisk chicken stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper. Set aside.
  2. Heat a large skillet over medium high heat. Add the pork and cook, stirring often until pork is browned and crumbled, around 4-5 minutes. Remove pork with a slotted spoon.
  3. Add the bok choy and carrots to the drippings in the pan and cook over medium-high heat until wilted, 2-3 minutes. Add the stock mixture and pork. Bring to a boil and cook until thickened, 1-2 minutes. Remove from heat and stir in sesame oil.
  4. Serve with cooked brown rice and sprinkle with sesame seeds if desired.

Nutrition per serving: 340 calories, 19 g carbohydrates, 50 mg cholesterol, 22 g fat, 2 g fiber, 18 g protein, 840 mg sodium, 21 g sugar.

Recipe from: cookinglight.com

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