This is a quick stir fry dish that comes together very quickly and packs a punch of flavor. I like to serve it with brown rice, white rice, or rice noodles. 

 

1 lb. Thick cut pork chop, or a pork loin, sliced

2 Tbsp Sherry

1 Tbsp tamari

2 tsp chili paste

1 Tbsp gochujang

2 cloves garlic, minced

1 Tbsp minced ginger

2 Tbsp olive oil

2-3 small boy choy, cut into 1-inch slices

 

In a small bowl, mix the sherry, tamari, chili paste, gochujang, garlic, and ginger to make a marinade. 

 

Place the sliced pork into the marinade and let sit for at least 30 minutes. 

 

In a non-stick skillet or wok, heat 1 Tbsp oil on high heat. And the boy choy and cook, stirring often, until it is tender but crisp. Transfer to a bowl.

 

In and same skillet, add the remaining oil and heat on medium-high. Add the pork and cook, stirring and tossing until the pork is cooked through. Next, stir in the book choy and serve. For extra spice, add additional chili paste on the top.

 

Just Salt It, and enjoy!