Pork, Daikon, and Pak Choi Stir-fry


Wandering through the garden, I pulled this recipe together to do something interesting with a large left-over fresh ham we had roasted.  It’s quick, easy to prepare, and delicious served over rice or noodles.

Pork, Daikon, and Pak Choi Stir-Fry

1 daikon radish, sliced into rounds (these radishes can grow to be enormous.  About 1 cup daikon slices is plenty)

1 head of Pak Choi, chopped and washed

2 medium carrots, peeled and cut into matchsticks or slices

2 cups diced cooked leftover pork (I used leftovers from a roasted fresh ham)

1 cup pork stock

1 Tablespoon lard or coconut oil

For Sauce:

2 cloves fresh garlic, minced

1 Tablespoon fish sauce

1/4 cup soy sauce

1/4 teaspoon ground black pepper (Szechuan pepper, if you have it)

1 Tablespoon arrowroot flour mixed with 1/4 cup cool water

  1.  Heat oil in a pan or wok and stir-fry the daikon and carrot.  Add Pak Choi and pork and cook for 2-5 minutes, stirring occasionally.
  2. Pour sauce and stock over, and cook until the Pak Choi stems, daikon, and carrot begin to soften.
  3. Stir in the arrowroot and water mixture, and cook a few more minutes, stirring as the sauce thickens.

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