An EASY comfort food stir fry that's ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!
1baby bok choytrimmed and sliced in 1 1/2-inch wide sections
1poundground pork sausageI used regular, spicy may be substituted
1large bell peppersliced into thin strips (I used yellow but another color may be substituted)
1 ½cupsshredded carrotsuse store bought in a bag to save time
1medium broccoli crowntrimmed into bite-sized florets
¼cupreduced sodium soy sauceor as desired
1 to 4tablespoonschili garlic sauceor as desired (start with 1/2 tablespoon if you're sensitive to heat)
1 to 3teaspoonsground gingeror as desired (start with 1 teaspoon if you're sensitive to heat)
salt and pepperoptional and to taste (likely not necessary)
sesame seedsoptional for garnishing
Instructions
To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
To a large, high-sided skillet, add the oils, onion, bok choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
Add the broccoli and stir to combine.
Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
Optionally garnish with sesame seeds and serve immediately.
Notes
1. In order to make this a 20- to 30-minute meal from start to finish, you need to multitask and chop/slice things while other things are already cooking and going, i.e. when the onions are sautéing with the boy choy, slice the bell pepper and chop the broccoli, etc. It's a great way to practice your knife skills and get faster at chopping.2. Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.