Natural pork cutlets in turmeric with bok choy

Ingredients:

• 6 bunches small bok choy (about 1 kg), cut in half lengthwise
• 4 natural boneless pork cutlets (2-2.5 cm thick; about 0.7 kg)
• 1/4 cup oyster sauce
• 2 teaspoons fish sauce
• 2 tsp balsamic vinegar
• 1 teaspoon ground turmeric
• 1/4 cup vegetable oil
• 2 green onions, halved lengthwise and cut into 5cm pieces.
• 3 cloves garlic, chopped
• 1 Fresno pepper, seeded and thinly sliced

Preparation:

1. Bring a large saucepan of salted water to a boil. In a small bowl, combine the oyster sauce, fish sauce, and vinegar. Add the bok choy to the boiling water and cook until bright green, about 1 minute. Drain.
2. Rub the pork with turmeric, salt, and pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the pork and cook until browned on the bottom, about 4 minutes. Flip, add the onions to the pan, and cook until the pork is browned on the other side and the onions are golden, about 4 more minutes. Transfer the pork and green onions to plates.
3. Heat the remaining 2 tablespoons of vegetable oil in a skillet over high heat. Add the garlic and chili pepper and cook until golden brown, about 30 seconds. Add the bok choy mixture and oyster sauce mixture; cook, stirring, until slightly thickened, about 30 seconds. If the sauce is too thin, transfer the cabbage to plates and continue to simmer until the sauce thickens. Serve with the pork.