Bok Choy Stir-Fry With Tomato-Ginger Sauce

This tangy stir-fry is a great way to enjoy abundant summer tomatoes. Try with pork, beef, chicken, tempeh or tofu.

Bok Choy Stir Fry

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.

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