Bok Choy Stir-Fry With Tomato-Ginger Sauce

Makes: four servings

Ingredients

• 4 Roma tomatoes, coarsely chopped (about 11/2 cups)
• 2 tbs. minced gingerroot
• 3 cloves garlic
• 1 tsp. rice wine vinegar
• 1/4 to 1/2 tsp. cayenne pepper
• 2 tbs. tamari
• 1/4 cup honey
• 1 tbs. coconut oil, divided
• 1/2 pound sliced pork
• 1 cup thinly sliced yellow onion
• 6 heads baby bok choy, quartered (or 6 cups chopped bok choy)
• 4 cups cooked brown rice

Directions

1. Put the tomatoes, ginger, garlic, vinegar, cayenne, tamari and honey in a blender and blend until smooth.
2. Heat a large heavy skillet with half a tablespoon of the coconut oil and stir-fry the pork until just done. Remove from the skillet and set aside.
3. Return the skillet to the heat and add the remaining coconut oil, and stir-fry the onions and bok choy together until just cooked; remove from pan.
4. Reheat the skillet over medium heat and add the blended tomato-ginger sauce. Stir while cooking until the sauce begins to thicken, then add the meat, bok choy and onions. Stir until evenly coated and heated through.
5. Serve with brown rice.