Baby Bok Choy and Bamboo Shoots Sauté

The other night, as Brent prepared the grill and a storm was rolling in, I scoured the fridge looking for a good side dish. (We have a bad habit of leaving sides to the last minute. We always have veggies and fruits, it’s just that we don’t always make a plan on how well use them, haha.) anyways, I see our big container of baby bok choy and realize “oh no, those needs to be used.”

We also had about half a can of bamboo shoots (not in the can anymore of course, that’s gross–I had put them in plastic storage container and kept it in the fridge). I didn’t want overwhelm our buffalo steak, which Brent had simply seasoned with a light sprinkle of sea salt, with heavy Asian favors, so I didn’t pull out the coconut ions or ginger like I normally would for sautéing bok choy. Instead I grabbed a partial white onion, a couple of garlic cloves, and some coconut oil.

Here’s what I came up with, and at the end, I’ll note a couple of adjustments I wish I had done.

Baby Bok Choy-Bamboo Shoot Sauté

Ingredients

  • 4-5 cups baby bok choy, stem trimmed
  • 2 cups bamboo shoots
  • 1/3 white onion (approx. 1/4 cup), sliced
  • 2 cloves of garlic, pressed
  • 1 tablespoon coconut oil

Method

1. Heat the coconut oil over medium-high heat.
2. Sauté the garlic and onion for about 1 minute.
3. Toss in the baby bok choy and sauté for about 3 minutes.
4. Add the bamboo shoots and continue sautéing for another 3 minutes or so. If you like your bok choy and bamboo shoots a more crunchy, sauté a little less. If you like them more soft, sauté a little longer.
5. Serve and enjoy!

As I finished the sautéing process, I realized I could have tossed in some red bell pepper for a little extra flavor and color. Also, after tasting it, I wish I had used bacon fat for a more savory element. Next time I make this, I will definitely make those adjustments.

Now, that’s not to say this wasn’t good. It was tasty! The baby bok choy and bamboo were light and a little crispy. Meanwhile, the garlic balanced well with the oh-so-slight sweetness from the coconut oil. It served as a pretty good compliment to our delicious buffalo steaks. But next time, I’m going to try making this side dish a little more savory.

What would you do differently? We would love to hear from you! 🙂

Asian Pork Shoulder Stir Fry

This recipe was a nice combination of leftover pork and what we had laying around the house.  It turned out amazing, and I really hope to make it into part of our regular rotation.  We had slow cooked a pork shoulder last week, and still had a good deal left (while a good amount of it got slathered in our Potent Primal BBQ Sauce).  This was a nice and filling dinner that doubled for a great lunch, even cold.  As far as I’m concerned, being able to eat something that was prepared hot as a cold dish is the ultimate test.  Without further ado…

Asian Pork Shoulder Stirfry

Ingredients:

  •  baby bok choy (about 10-12 of them)
  • 1 green onion, diced
  • 1 medium carrot, cut with a julienne peeler (about 1/3 cup)
  • 1 8oz can of water chestnuts, drained
  • 1/3 of a 10.58oz can of bamboo shoots, drained
  • 1.5 pounds of pork (previously slow-cooked), cut into small slices
  • 1 egg white
  • 2 teaspoons of ginger, divided evenly
  • 1/2 tablespoon almond butter
  • 1 tablespoon plus 2 teaspoons coconut aminos 
  • 1 tablespoon coconut oil
  • red pepper flakes, to taste

Method

First thing we did was cut up our pork shoulder and marinate it.  If you have not yet cooked your pork, I’m sure this marinade would also work well with sliced, raw pork shoulder.  Cooking it down and then sauteing the vegetables in the juices would probably be a great flavor boost!

In a ziplock bag, we combined the pork, almond butter, 1 tablespoon coconut aminos, and teaspoon of ginger with the egg white.  I’ve heard and read that egg white and baking soda are great for tenderizing and marinating pork, but baking soda is unnecessary.  At least, we found it to be. We marinated for a few hours, but I’m sure anything beyond an hour (but less than 24) would be good.

Once you’ve marinated your meat (and cooked it if it was raw):

  1. Melt 1 tablespoon coconut oil in large pan (or wok if you have it)
  2. Saute bok choy for 1 minute
  3. Add water chestnuts and bamboo shoots and 2 teaspoon coconut aminos
  4. Saute for another 2 minutes
  5. Add carrots, green onion, and sprinkle with red pepper flakes
  6. Saute for 1 minute
  7. Add marinated pork and 1 teaspoon ginger
  8. Sprinkle more red pepper flakes (optional)
  9. Saute for 3-5 minutes, or until pork pieces are heated through

 
And done.  This was a great unexpected surprise for us, but we’re glad it turned out.  Please let us know how it turns out, or what you decide to do with the idea!  Also, don’t forget to follow us on twitter and Facebook.  Enjoy!