After a long weekend of BBQ, beer, and breakfast tacos, it feels good to be home and in the kitchen again. Stir-frys are wonderful for a healthy and quick dinner. We’re in need of a food detox…and lean protein, fresh vegetables and brown rice are a good start.
Because they are quick-cooking, the key to any stir-fry is prepping all of the ingredients first, and timing the skillet to be done at the same time as the rice.
Brown Basmati with Pork, Bok Choy & Shiitakes
1 cup brown basmati rice
2 cups water
2 tblsp extra virgin olive oil
2 garlic cloves, thinly sliced
1 shallot, minced
1 tblsp minced ginger
2 boneless pork chops, cut into 1 in x 1/4 in slices
3 tblsp soy sauce
1 tblsp rice wine vinegar
1/2 tsp sesame oil
3 bulbs baby bok choy, sliced on the diagonal, stalks & leafy tops separated
1 bunch broccolini, blanched and chopped
12 shiitake mushrooms, brushed clean, stems removed, and cut in quarters
4 scallions, thinly sliced on a diagonal
3 tblsp cilantro, chopped
fresh black pepper
1. Cook rice according to instructions.
2. When rice has 10 minutes left to cook, heat olive oil in a large skillet or wok over medium-high heat. Add garlic, shallot, and ginger and saute for 30 seconds. Add pork and brown for 2 minutes. Add soy sauce, vinegar and sesame oil to the pan. Add the stalks of the baby bok choy, broccolini and mushrooms. Cook for 4 minutes, stirring constantly. Add bok choy leaves and stir until wilted.
3. Add the cooked rice to the skillet and fold all ingredients together. Add black pepper and more soy sauce to taste. Serve the rice in warm bowls, and sprinkle scallions and cilantro over the top.