1 to 1 1/4 lb.-
cut into 1-inch pieces
2 tsp. (from about 1/2 inch piece)-
freshly ground black pepper
baby bok choy,
cleaned and cut in half or quarters depending on the size
cut into half moons
In a small bowl whisk together the soy sauce, honey, minced garlic, minced ginger, sriracha and black pepper until the honey is dissolved.
Pour in a ziptop bag containing the cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.
When ready to cook, prepare the rice according to the packages directions.
In a wok or large skillet over medium-high heat drizzle 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade for later.
Cook the pork for about 10 minutes or until it is no longer pink.
Remove from the wok and set aside in a bowl tented with foil.
Add the carrots to the wok, adding a little more oil if necessary and cook for about 2-3 minutes and then add in the baby boy choy. Pour in 1/4 cup of water and cover the wok to steam the vegetables for about 5-6 minutes or until the bok choy is tender.
Remove the cover and continue to cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.
Remove from the wok and then pour in reserved marinade, bring to a boil and cook until the marinade is thick about 1-2 minutes. Remove from the heat.
To plate, divide the rice between bowls and top with pork, bok choy and carrots and drizzle the sauce on top.
The reserved marinade prepares just a small amount of sauce to top the rice bowls, if you prepare more sauce on top, simply double the amount of marinade and add 1-2 minutes of cooking time for it to reduce down to a sauce.