Spicy Rhubarb and Pork Stir Fry

We've had an abundance of rhubarb in our weekly CSA shares. We've done the usual dipping it in sugar and eating it raw, plus I made a giant batch of strawberry-rhubarb crisp and some rhubarb raspberry muffins.

This week I wanted to try something savory, and since I also got more bok choy, I immediately thought of a stir-fry. I broke out my copy of The Flavor Bible and found that pork would be a suitable meat. Duck, mild fish and game meats were also on the list. I sliced up some boneless pork chops, but I suspect something like a tenderloin would work better.



Spicy Rhubarb and Pork Stir Fry

2c Rhubarb, peeled and cut into pieces
1/3c Sugar
1-2tsp chili oil
2tbs vegetable oil
1tbs Fresh grated ginger
1tbs chopped garlic
1lb pork, cut in thin strips
3/4c Bok choy, thinly sliced
3/4c Red or orange bell pepper, thinly sliced
3/4c Red onions, thinly sliced
1tbs Rice wine vinegar
1tbs Soy sauce
1/4tsp red pepper flakes
Salt & Black Pepper
1/4c Green onions (garnish)


1) In a small saucepan, heat the rhubarb and sugar until sugar is melted and rhubarb is just tender (4-5 minutes)

2) In a separate, large frying pan, heat chili and vegetable oils and add pork in a single layer. Fry for 4-5 minutes and flip over.

3) Add ginger and garlic, and fry for a minute or two to infuse the flavor into the oil.

4) Mix in vinegar, soy sauce, red pepper flakes and salt and pepper.

5) Add bok choy, peppers and onions. Reduce heat, cover and cook until vegetables are tender.

6) Stir in rhubarb.

7) Serve over rice!