Steamed bok choy with mapo-style pork from Food & Wine Magazine, March 2016 (page 88) by Justin Chapple

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Notes about this recipe

  • Kduncan on December 17, 2018

    Really easy recipe with great flavor. Agree that more bok choy could be used.

  • twoyolks on March 30, 2016

    This was good. The contrast between the spiciness of the pork and the blandness of the bok choy worked very well. I may reduce the amount of chile-bean sauce in the future as it was a bit hot. I'd also decrease the amount of water used as the meat was very soupy (I only served part of the sauce).

  • Breadcrumbs on March 14, 2016

    This is fabulous! Loved the idea of serving the seasoned meat atop steamed bok choy. I’ll double the recipe and make even more bok choy next time as we couldn’t get enough of it with the meat. I was likely more generous with the Sichuan peppercorns than the recipe suggested. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9824077

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