Thai Coconut And Cilantro Pork

• 1/2 cup coconut milk
• 1 tbsp coarsely chopped fresh cilantro root and stem mixture
• 1 clove garlic, quartered
• 1 tsp fish sauce
• 8 oz boneless pork chops, thinly sliced
• 2 tbsp peanut oil
• 1 piece (3/4 inch) fresh ginger, cut into matchsticks
• 1 lb baby bok choy, leaves separated
• 2 tsp lime juice
• 1/4 cup fresh cilantro leaves
• 1 None long green chili pepper, thinly sliced

1. Blend or process 1/3 cup of the coconut milk with cilantro root and stem mixture, garlic and fish sauce until smooth. Combine with pork in medium bowl.
2. Heat half the oil in wok on high heat. Stir-fry ginger until fragrant. Add bok choy; stir-fry until wilted. Remove from wok; cover to keep warm.
3. Drain pork; reserve marinade. Heat remaining oil in wok on high heat. Stir-fry pork, in batches, until browned. Remove from wok.
4. Add reserved marinade, remaining coconut milk and lime juice to wok; bring to a boil. Return pork to wok; stir-fry until heated through. Season to taste.
5. Arrange bok choy on plates. Top with pork mixture; sprinkle with cilantro leaves and chili pepper.

coconut milk, fresh cilantro root, clove garlic, fish sauce, pork chops, peanut oil, fresh ginger, baby bok choy, lime juice, fresh cilantro, long green chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/35647 (may not work)