Ingredient Spotlight: Pork

Prep 10 min Cook 20 minutes Makes 7 servings

Begin by cooking rice, according to directions, for 7-8 people.
Chop reserved cooked pork roast into cubes and set aside.

SAUCE
1 cup soy sauce
1/4 cup fish sauce
1/4 cup of rice wine vinegar
1 Tbsp of chopped pickled ginger
4 cloves of garlic, minced
2 Tbsp of Sriracha
1/4 cup of honey

VEGETABLE MIXTURE
1 head of bok choy, chopped
1/2 large red onion, sliced
8 oz of mushrooms, sliced
1 lb of asparagus, cut into pieces
1 red bell pepper, diced

In a small saucepan over medium heat, combine all the ingredients for the sauce. Bring to a boil and let simmer for about 15 minutes.

Meanwhile, add the vegetables to a big pot (or wok) that has been preheated with 1/4 cup of vegetable oil. Cook over medium-high heat until vegetables start to soften. (About 10 minutes) Stir often. Add the cooked, diced pork and pour the sauce on top. Stir all ingredients together for another 5 minutes.

Serve over rice.