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
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
- 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.
- Pour sauce and stock over, and cook until the Pak Choi stems, daikon, and carrot begin to soften.
- Stir in the arrowroot and water mixture, and cook a few more minutes, stirring as the sauce thickens.