Asian Pork Chops and Baby Bok Choy
Ingredients
2⁄3 cup chile garlic paste
6 large cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons fresh lime juice
2 tablespoons ginger, peeled and minced
2 pounds pork chops (I used boneless loin chops that were about 1⁄2-inch thick)
8-10 cups baby bok choy, tough parts of stems removed
Instructions
1. Whisk together chile garlic paste, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 4 tablespoons marinade aside. Add pork to remaining marinade; let stand 30 minutes.
2. Heat large nonstick skillet over medium-high heat. Place pork chops in skillet, working in batches if necessary, and cook for 3-5 minutes per side or until cooked through. Remove chops from skillet.
3. Add boy choy to skillet and remaining 4 tablespoons of marinade. Sauté, stirring, until just leaves are wilted but stalks are still crisp.
4. Serve pork and boy choy with rice.
Comments
This is based on a recipe from epicurious.com. I didn’t have access to one of the key ingredients, so I tweaked the recipe based on what I did have access to. The pork turned out very well, if a little on the spicy side. The bok choy was a bit vinegary from the chile garlic paste, but I think that could be rectified by reducing the paste to 1⁄3 cup from the 2⁄3 cup that I used. I’ll try that next time and update this recipe with the results.
Internet - Epicurious