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Caramel pork with bok choy & vermicelli

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I’m not the first to combine sweet and salty, but I stole the idea. It crops up in a lot of my favourite recipes, like chocolate with sea salt, maple salmon, and salted caramel.

This recipe is great for weeknights, since it’s quick to make and doesn’t need a side dish.

P.S. Long live baby bok choy!

Particularities

ServesServes 4
Prep time10 min
Cook time15 min
Timeout-

FreezingFreezes well

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Ingredients

Rice vermicelli, for serving
1 1/2 lb pork tenderloin, thinly sliced
1/4 cup brown sugar
Salt and pepper, to taste
1 tablespoon vegetable oil
1 1/2 cup carrots, grated
2 green onions, minced
1 1/2 cup bok choy, minced

For the sauce

1 1/2 tablespoon cornstarch
1/4 cup soy sauce
1 1/2 cup chicken broth
1 tablespoon fresh ginger, peeled and finely chopped
1/4 teaspoon store-bought five-spice powder

Steps

Cook the rice vermicelli according to the package directions.
In a bowl, dilute the cornstarch in soy sauce, then add the chicken broth, ginger, and five-spice powder. Set aside.
In another bowl, combine the pork and brown sugar. Season.
Heat the oil in a large pan over high heat. Sear the pork slices for 2–3 minutes or until nicely browned.
Add the carrots, green onions, and bok choy. Stir well.
Pour the sauce in the pan and cook over medium heat for 5–6 minutes or until the sauce thickens. Season.
Serve the pork over the rice vermicelli.