Vegetables Asian Vegetables Bok Choy Steamed Bok Choy with Mapo-Style Pork 4.0 (4) 4 Reviews F&W’s Justin Chapple makes crisp steamed bok choy the star, topping it with a modest amount of sweet-and-spicy mapo-style pork. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 2 1/2 teaspoons cornstarch 1 tablespoon canola oil 1/2 pound ground pork 1/2 teaspoon ground Sichuan peppercorns Kosher salt 1 tablespoon Asian chile-bean sauce 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1/4 cup thinly sliced scallions, plus more for garnish Four 6- to 8-ounce heads of baby bok choy, halved lengthwise Directions In a small bowl, whisk the cornstarch with 1 1/4 cups of water. In a large skillet, heat the oil. Add the pork, peppercorns and a generous pinch of salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean, hoisin and soy sauces and cook, stirring, until fragrant, about 2 minutes. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Stir in the 1/4 cup of sliced scallions and season with salt. Keep warm over very low heat. Meanwhile, set a steamer basket in a large saucepan. Add 1 inch of water and bring to a boil. Add the bok choy to the basket, cover and steam until crisp-tender, 4 to 6 minutes. Transfer to plates or a platter. Spoon the pork over the bok choy, garnish with sliced scallions and serve right away. Make Ahead The pork can be refrigerated overnight. Reheat gently before serving. Suggested Pairing Wine: Bright, peachy Riesling. Rate it Print