Delicious Living
Sesame Ginger Bok Choy and Pork over Quinoa
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium tamari or gluten-free soy sauce
  • 2 tablespoons maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Sriracha
  • 1 (2-inch) piece fresh ginger (grated with a fine microplane - about 2 packed tablespoons)
  • 1 cup quinoa
  • 2 cups reduced-sodium chicken or vegetable broth or water
  • ¼ pound ground pork
  • 4 garlic cloves (peeled and minced)
  • 1 pound baby bok choy (discard stems, halve lengthwise and separate leaves)
  • 1 cup bean sprouts
  • 1 cup thinly sliced red bell pepper

Sesame Ginger Bok Choy and Pork over Quinoa

Amy Palanjian | Delicious Living
  • Serves: 4 people

A little bit of pork adds plenty of flavor to this simple stir-fry. If you can’t find baby bok choy, simply substitute full size and slice thinly.

Gluten free; dairy free

  1. In a small bowl, stir together lime juice, tamari, syrup, sesame oil, Sriracha and ginger; set aside.
  2. Place quinoa into a fine-mesh strainer and rinse well under cold water. Transfer to a medium pot, and toast over medium heat, stirring constantly, for about 1 minute or until water is evaporated. Add 2 cups broth or water, and bring to a boil. Reduce to a simmer over low heat, and cook for 15 minutes or until liquid is absorbed and quinoa is tender. Cover and let stand for 5 minutes. Fluff with a fork.
  3. Meanwhile, warm a large nonstick skillet over medium heat. Add pork and cook for about 5 minutes, breaking up pork with a wooden spoon. Add garlic and bok choy and stir gently to combine. Cook for about 8 minutes or until just tender. Stir in bean sprouts and red bell pepper, cover and cook for 4–5 minutes or until red pepper is crisp-tender. Add reserved sauce and serve over quinoa.

PER SERVING (1¾ cups): 323 cal, 10g fat (4g mono, 3g poly, 3g sat), 16mg chol, 657mg sodium, 43g carb (5g fiber, 10g sugars), 16g protein

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