Pork and Pac Choi Stir-Fry
Prep time: 10 min Cook time: 15 min Serves: 4
1 pound boneless pork shoulder, thinly sliced
1 ½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
¼ teaspoon salt
3 Tablespoons soy sauce, divided
2 Tablespoons vegetable oil, divided
½ cup green onion, sliced
1 tablespoon fresh ginger, minced
6 cups pac choi, cut into 2-inch pieces
3 Tablespoons seasoned rice vinegar
Toss pork, cornstarch, red pepper flakes, salt, and 1 Tablespoon soy sauce in a bowl.
Heat 1 Tablespoon vegetable oil in a large skillet over high. When oil is shimmering, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add pac choi and a pinch of salt, tossing until leaves are bright green and wilted and white parts are crisp-tender, about 4-6 minutes. Transfer pac choi mixture to another medium bowl.
Heat remaining 1 Tablespoon oil in the same skillet over high. When the oil is ready, add pork mixture and arrange pieces in a single layer in skillet. Cook undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink, about a minute or two longer. Add rice vinegar, remaining 2 Tablespoons soy sauce, and pac choi mixture and cook until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, season with salt if needed.
Divide stir-fry onto plates. Serve with rice and garnishes such as cilantro or chopped cashews.