Pork & Bok Choy Stir-Fry

with White Rice & Spicy Mayo

25 MIN

2 Servings

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with Ground Pork

From the Test Kitchen

A simple drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender pork, crisp bok choy, and crunchy marinated radishes. It’s all served over a bed of white rice, which is perfect for capturing every saucy bite.

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Nutrition

PER SERVING
Calories

920 Cals (est.)

fresh

ingredients

10 oz Ground Pork
½ cup Long Grain White Rice
10 oz Baby Bok Choy
3 oz Radishes
2 cloves Garlic
1 Piece Ginger
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Sugar
2 Tbsps Mayonnaise
2 tsps Gochujang
1 Tbsp Sesame Oil

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & marinate the radishes

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.

3 Cook the pork & bok choy

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork and chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add the sugar, soy sauce (carefully, as the liquid may splatter), and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the spicy mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water (or 2 teaspoons for 4 servings), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked pork and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!