Bok Choy Stir-Fry with Canadian Bacon

Ingredients:

• 1.5 tbsp. lightly salted soy sauce
• 1 teaspoon Sriracha sauce, sambal oelek, or other Asian chili sauce
• 1 teaspoon of sugar
• 1/4 cup vegetable oil
• 170 g Canadian bacon, cut into 1 cm pieces.
• 280 g shiitake mushrooms, thinly sliced ​​(remove stems)
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 6 bunches small bok choy, trimmed and chopped
• 4 cups cooked brown rice, for serving

Preparation:

1. Combine the soy sauce, hot sauce, and sugar in a bowl and set aside. Meanwhile, heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon and cook, stirring, until crispy around the edges, about 4 minutes. Transfer to a bowl.
2. Add another 1 tablespoon of vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon of salt. Cook, stirring occasionally, until the mushrooms begin to brown, 4 minutes. Add the remaining 2 tablespoons of vegetable oil, the bell pepper, and red onion and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes.
3. Add the garlic, bok choy, and 1/4 teaspoon salt and cook, stirring, until the cabbage is wilted, about 2 minutes. Return the Canadian bacon to the pan, add the soy sauce mixture, and stir. Serve with brown rice.