Type what you have

Ingredients

• ✓ bok choy
• olive oil
• onion
• smoked sausage

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add sausage; cook and stir until browned, 2 to 3 minutes. Add bok choy and cook until wilted, about 1 minute.

By karamelized

Ingredients

• ✓ bok choy
• water
• long grain rice
• soy sauce
• chili-garlic sauce
• sesame oil
• sesame seed

Instructions

1. 1 Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
2. 2 Combine water, rice, and soy sauce in a pot; bring to a simmer, and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
3. 3 Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

By John Mitzewich

Ingredients

• ✓ bok choy
• grapeseed oil
• butter
• onion
• cashew
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Ingredients

• ✓ bok choy
• romaine lettuce
• almond
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ bok choy
• water
• garlic
• oyster sauce
• soy sauce
• brown sugar
• ginger root
• red pepper flakes
• vegetable oil
• sesame oil

Instructions

1. 1 Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
2. 2 Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
3. 3 Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
4. 4 Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
5. 5 Pour sauce over bok choy and toss lightly to coat.

By Spyce

Ingredients

• ✓ bok choy
• red potato
• olive oil
• sweet onion
• pea pod
• bean sprout
• baby spinach
• soy sauce
• ginger
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Ingredients

• ✓ bok choy
• olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• water
• couscous
• olive oil
• cherry tomato
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne

Ingredients

• ✓ bok choy
• chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• shiitake mushroom
• udon noodle
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ bok choy
• tofu
• udon noodle
• oil
• serrano pepper
• ginger root
• vegetable broth
• carrot
• shiitake mushroom
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ bok choy
• sesame oil
• olive oil
• ginger
• garlic
• chicken broth
• wonton
• parsley
• salt
• black pepper
• soy sauce
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil; cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.
2. 2 Select Soup function; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.
4. 4 Ladle soup into bowls and top with green onions.

By Bren

Ingredients

• ✓ bok choy
• vegetable broth
• chicken breast
• onion
• oyster sauce
• coconut sugar
• salt
• black pepper
• clove
• ginger
• star anise
• bean sprout
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ bok choy
• cooking oil
• onion
• garlic
• ginger
• fish sauce
• chicken leg
• chicken thigh
• chicken broth
• chayote squash
• salt
• black pepper
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
3. 3 Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
4. 4 Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.
5. 5 Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
6. 6 Enjoy!

By lola

Ingredients

• ✓ bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• almond
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ bok choy
• chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• button mushroom
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ bok choy
• olive oil
• white vinegar
• white sugar
• soy sauce
• green onion
• carrot
• soy sauce
• olive oil
• honey
• ginger root
• garlic
• chicken breast
• rice

Instructions

1. 1 Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
2. 2 Combine bok choy, green onions, and carrots in a large bowl.
3. 3 For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
4. 4 Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.

By allison hoffman

Ingredients

• ✓ bok choy
• olive oil
• chicken thigh
• green bell pepper
• onion
• celery
• carrot
• water
• soy sauce
• chicken bouillon
• salt
• white sugar
• bean sprout
• water
• cornstarch

Instructions

1. 1 Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in centers, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1/2 teaspoon oil in the same skillet. Add bell pepper, onion, celery, and carrots.
3. 3 Combine 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; add to bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts; cook until bok choy is tender, about 5 minutes.
4. 4 Return chicken to the skillet. Combine 2 teaspoons water and cornstarch in a bowl; stir into skillet. Simmer until broth thickens, 3 to 5 minutes.

By PICCADILLIAN

Ingredients

• ✓ bok choy
• soy sauce
• sherry
• sesame oil
• chicken breast
• water
• rice vinegar
• sugar
• cornstarch
• canola oil
• red chile pepper
• green onion
• gingerroot
• peanut
• brown rice

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Ingredients

• ✓ bok choy
• soy sauce
• cornstarch
• sesame oil
• chicken breast
• chicken broth
• oyster sauce
• white sugar
• chow mein noodle
• vegetable oil
• garlic
• zucchini
• sugar snap pea
• carrot
• green onion

Instructions

1. 1 Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
2. 2 Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
3. 3 Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
4. 4 Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

By Allrecipes

Ingredients

• ✓ bok choy
• green onion
• mushroom
• ground pork
• sesame oil
• soy sauce
• egg
• bread crumb
• salt
• black pepper
• wonton wrapper
• chicken broth
• shrimp
• snow pea
• soy sauce
• sesame oil

Instructions

1. 1 Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. 2 Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. 3 Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.
4. 4 Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

By Starry Night

Ingredients

• ✓ bok choy
• green onion
• cornstarch
• water
• soy sauce
• honey
• rice wine vinegar
• water
• red pepper
• bamboo shoot
• bean sprout
• mushroom
• carrot
• green bell pepper
• baby corn
• tofu
• garlic
• ginger root
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH

Ingredients

• ✓ bok choy
• peanut oil
• shallot
• carrot
• green bean
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ bok choy
• vegetable oil
• onion
• snow pea
• sugar snap pea
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ bok choy
• olive oil
• leek
• mushroom
• long grain white rice
• white wine
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ bok choy
• butter
• beet
• carrot
• daikon radish
• crimini mushroom
• cardamom

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ bok choy
• butter
• garlic powder
• paprika
• black pepper
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.
3. 3 Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.
4. 4 Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.

By NomNomDelicious

Ingredients

• ✓ bok choy
• teriyaki sauce
• chicken breast tender
• snow pea
• onion
• straw mushroom
• water chestnut

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes

Ingredients

• ✓ bok choy
• coconut oil
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• cellophane noodle
• bean sprout
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ bok choy
• canola oil
• sesame seed
• chow mein noodle
• almond
• honey
• olive oil
• white sugar
• apple cider vinegar
• soy sauce

Instructions

1. 1 Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
2. 2 Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
3. 3 Place bok choy into a salad bowl.
4. 4 Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
5. 5 Mix dressing well; serve alongside the salad.

By SpellsCooking

Ingredients

• ✓ bok choy
• chicken
• garlic powder
• salt
• cayenne pepper
• sazon seasoning
• white sugar

Instructions

1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

By Kimberly

Ingredients

• ✓ bok choy
• pork loin
• onion
• ginger root
• garlic
• red bell pepper
• white mushroom
• bean sprout
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE