With a homemade spicy mustard on hand from our CSA, I decided to try this stir-fried bok choy, carrot and ground pork recipe. The spicy mustard is mixed together with chicken stock, soy sauce, honey, rice vinegar and cornstarch–the mixture is then poured into the hot wok along with the veggies and meat and as it heats, it thickens into a rich sauce.  Served over healthy brown rice with a drizzle of toasted sesame oil and sesame seeds, this Asian-inspired dish would work well with any of your favorite green varieties, as well as sweet bell peppers or even end-of-summer beans or zucchini from the garden.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/sweet-and-sour-sesame-bok-choy-pork)

Tagged: baby bok choy, bok choy, carrots, Cooking Light, Cooking Light magazine, cornstarch, ground meat, ground pork, honey, hot mustard, matchstick carrots, pork, rice vinegar, sesame oil, sesame seeds, soy sauce, stir fry, stock, sweet and sour, sweet and sour sesame bok choy with pork, toasted sesame oil