My sweet husband says this dish in the "top ten" but I have no idea whether that is his actual and authentic opinion or it was the easiest way for him to get out of the (ever annoying, I'm sure) "do you like it?" line of questioning from me. My guess is the latter fueled by his deep-rooted desire to get back to concentrating things like brackets.
What I do know for sure is that this is a delicious, fresh dish that's in your bowl in the time it takes to make the rice. It's pretty perfect for this time of the year when we want something lighter and brighter but still need some soul satisfying comfort food. It would work equally well with chicken, shrimp or a bunch of tender spring vegetables. You can add a sliced bird chili or two to kick up the heat or leave things on the slightly sweet side for the more delicate palates in the house. Just keep a bottle of sriracha in close reach.
ginger, lime and sweet chili pork stir-fry with baby bok choy
1 1/2 lb pork tenderloin, sliced very very thin
juice and zest of two limes
2-3 T ginger, peeled and grated
3 cloves of garlic, roughly chopped
2 T brown sugar
1/4 c sweet chili sauce
8-10 pieces of baby bok choy
steamed rice to serve
Heat a large wok and coat with 2-3 T oil. Toss in the garlic, ginger and lime zest and stir for about 1 minute.
Add the pork, season liberally with freshly ground black pepper and cook just until the meat has browned.
Turn down the heat and add the sugar, lime juice and sweet chili sauce.
Continue to stir fry until the sauce begins to thicken. Add 1/2 c or so of water and turn back up the heat to high.
Add the bok choy and cook for just a minute or so.
Adjust seasonings, add a splash of soy, a few more turns of black pepper. You will want a small amount of sauce so if the stir-fry is too dry, layer in a little more chili sauce, water, etc until you get to the right balance. Serve over rice.