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Baby bok choy with pork and tofu


Cooking the brown rice ahead of time is what really speeds this meal up. If you're pressed on time, I know some moms who swear by the precooked rice you can buy at Trader Joes. If you really want to get precise about cooking the baby bok choy, you can chop them in half cross wise and cook the stems first and then add the leafy top part a few minutes into cooking.
Servings 4 servings


  • 3 cloves garlic
  • 1 tablespoon toasted sesame oil
  • 1/3 pound ground pork
  • 6 baby bok choy, about 2 bunches
  • 2 tablespoons soy sauce (or gluten-free Tamari)
  • 1 tablespoon seasoned rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 to 2 pinches red pepper flakes
  • 12 ounces firm tofu
  • 2 to 3 cups cooked brown rice


  1. Set a large sauté pan or wok over medium heat. While the pan heats up, peel and finely chop the garlic. Drizzle the sesame oil in the pan and add the garlic. Saute for a minute, without letting it burn. Add the pork, turn the heat to medium-high, and cook, stirring as needed, until the pork is crumbled and cooked through.
  2. While the pork cooks, roughly chop the bok choy, being sure to remove the little wedge of core at the bottom. Put in a colander and rinse thoroughly. Give the colander a good shake to remove excess water.
  3. Add the chopped bok choy to the pork and stir. Drizzle in the soy sauce, vinegar and brown sugar and continue to stir fry until the bok choy leaves are wilted, and the stems are tender, but not mushy. This is will happen in just a few minutes.
  4. Cut the tofu into small cubes and add it to the pan along with the red pepper flakes. Stir gently just until the tofu is heated through. Remove from heat and serve with cooked brown rice.

Recipe Notes

If tofu isn’t your thing, you can use 12 ounces of skinless, boneless chicken cut into cubes. Cook it when you cook the pork, though you may need a little more oil to keep it from sticking. You can also leave the pork and tofu out altogether and serve this as a side dish.