Asian Pork Stir-Fry with Pineapple, Bok Choy & Coconut Rice

Directions

1. Rinse the jasmine rice under cold water, then drain and transfer to a small saucepan. Add water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed (about 15–18 minutes). Keep the rice off the heat and let it stand, covered, for 5 minutes.
2. Wash and trim the bok choy, then cut it crosswise into 1-inch pieces. Place the bok choy in a medium bowl.
3. Cut the pineapple into medium dice and add it to the bowl with the bok choy; set aside.
4. Preheat a nonstick skillet over medium-high heat.
5. Pat the pork dry, cut into 1-inch cubes, and season with salt and pepper.
6. When the skillet is hot, add a little oil and sear the pork until browned and nearly cooked through, 4–5 minutes. Transfer the pork to a plate and reserve the skillet.
7. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, chili-garlic sauce, sugar, and onion powder to make the stir-fry sauce.
8. Add a little more oil to the skillet, then stir-fry the bok choy and pineapple until they start to soften, about 2–3 minutes.
9. Return the pork to the skillet and pour in the stir-fry sauce. Cook, stirring, until the pork is cooked through and the sauce thickens slightly, 2–3 minutes more. Remove from heat and cover.
10. Fluff the cooked rice with a fork and stir in the shredded coconut.
11. To serve, divide the coconut rice and the pork mixture between plates or bowls.