2tablespoonssoy sauce, or 3 tablespoons coconut aminos
5garlic cloves, chopped
1/2bok choy ends, finely diced
1cupyellow onion, finely diced
1 1/2cupsshiitake mushrooms, stems removed and finely diced
2tablespoonsvegetable oil
bok choy leaves, for serving
chopped cilantro, for topping
chili garlic sauce, for topping
lime wedges, for topping
Instructions
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.
Notes
This recipe was also featured in The Dallas Morning News. Click here for the story and recipe. The gochujang pork is freezer friendly. I suggest adding a bit of chicken stock to the mixture when freezing.