Type what you have

Ingredients

• ✓ bok choy leaves
• soy sauce
• rice wine vinegar
• cornstarch
• sesame oil
• pork tenderloin
• red chile pepper
• garlic
• onion
• green bell pepper
• bok choy stalks
• broccoli
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
3. 3 Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
4. 4 Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
5. 5 Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
6. 6 Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
7. 7 Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

By EACline

Ingredients

• ✓ bok choy leaves
• chili oil
• green onion
• balsamic vinegar
• hoisin sauce
• soy sauce
• vegetable oil
• wonton wrapper
• egg white
• white pepper
• salt
• sugar
• ginger root
• garlic
• sesame oil
• soy sauce
• green onion
• bamboo shoot
• dandelion green
• napa cabbage
• ground pork

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena