Pork Buns With Bok Choy Slaw Food

PORK BUNS WITH BOK-CHOY SLAW

Pork Buns with Bok-Choy Slaw image

A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper slaw.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Time 30m

Number Of Ingredients 10

Ingredients

1/2 cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into 1/4-inch strips (1 1/2 cups)
1 small head bok choy, stems thinly sliced (1 cup), leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King's Hawaiian
1/2 cup lightly packed fresh herbs, such as mint, cilantro, or basil

Steps:

Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

PORK AND BOK CHOY STIR FRY

Pork and Bok Choy Stir Fry image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Provided by Parsley

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
Add bok choy to skillet and stir-fry until bok choy is wilted.
Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Serve with rice or noodles.

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