Gochujang Bok Choy Wraps
1 pound ground pork
1 teaspoon sesame oil
1 teaspoon ground ginger
1 teaspoon rice wine vinegar
3 tablespoons gochujang paste
2 tablespoons soy sauce (or 3 tablespoons coconut aminos)
5 garlic cloves, chopped
1/2 bok choy ends, finely diced
1 cup yellow onion, finely diced
1 1/2 cups shiitake mushrooms, stems removed and finely diced
2 tablespoons vegetable oil
bok choy leaves, for serving
chopped cilantro, for topping
chili garlic sauce, for topping
lime wedges, for topping
- Place the pork, sesame oil, ground ginger, vinegar, gochujang paste, soy sauce, bok choy ends, onion and shiitake mushrooms into a large bowl and thoroughly mix.
- Place the vegetable oil into a large skillet. Warm over medium-high heat. Add the pork mixture into the skillet and cook for 15 minutes, or until the pork is fully cooked and the sauce is thickened. Remove from heat and let cool for 10 minutes.
- Place in bok choy leaves, top with cilantro, chili garlic sauce and squeezes of fresh lime.