Doubanjiang Pork Fried Rice with Baby Bok Choy

This Doubanjiang pork fried rice I made used some ingredients I had lying around to make a super fast and very tasty fried rice! You will need a wok for this one and best with day old or fully refrigerated rice. Shared with @Emma

By Sam Luck-Leonard

Ingredients

• Baby Bok Choy
• Chicken Stock
• Doubanjiang
• Garlic
• Ginger
• Green Onion
• Hoisin Sauce
• Jasmine Rice
• Large Pork Chop
• Red Cabbage
• Sesame Seeds
• Soy Sauce (optional)

Instructions

1. Get together the cabbage, baby bok choy, and green onion. Cut pork chop into about 1/4 inch strips and quick marinate them in some hoisin sauce while preparing everything else
2. Remove the bottom root of the bok choy and cut the white of the green onion into small rings separate from the greener part. Cut the green part the same
3. Cut the bok choy with the stem and leaves in separate piles. Cut them into strips
4. Mince up one garlic clove. Get out a wok and heat it on high. Put sesame oil down when smoking
5. Throw in bok choy stem strips and white onion rings and stir fry for 30 seconds to a minute
6. Add in red cabbage and stir fry another 2 minutes
7. Add in a spoonful of Doubanjiang. Stir fry another 30 seconds to a minute.
8. Add in a little bit of chicken stock to add some liquid and evenly spread the oil that combined with the Doubanjiang
9. Dump about a quart of day old rice into the mix and toss around/stir fry until fully covered by the oil mixture. Add more Doubanjiang as desired
10. Add in the rest of the cut green onion and bok choy leaf strips and stir fry for 30 seconds
11. Turn off the heat and mix in some sesame seeds and freshly grated ginger to your choice
12. Serve with soy sauce (very dependent on how much sodium you want in the dish. There is already plenty from Doubanjiang in this dish
13. Boil some water and quickly blanch a couple extra baby bok choy to go with if desired