Makes: four servings
- 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
- Put the tomatoes, ginger, garlic, vinegar, cayenne, tamari and honey in a blender and blend until smooth.
- 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.
- 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.
- 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.
- Serve with brown rice.