- 1 1/2 cups Safeway long-grain white rice
- 1/2 cup Safeway Beef Broth
- 2 tablespoons Safeway SELECT Soy Sauce
- 1 tablespoon dry sherry
- 1 tablespoon salted fermented black beans, rinsed and chopped
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 2 teaspoons firmly packed brown O Organics sugar
- 1/4 teaspoon hot chile flakes
- 1 pound fat-trimmed pork tenderloin, cut into 1/2-inch crosswise slices
- 1 1/3 pounds baby bok choy, rinsed
- In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.
- Meanwhile, in a 14-inch wok or an 8- to 10-quart pan, set a rack over at least 1 inch boiling water.
- In a 9-inch pie pan or rimmed dish at least 1 inch smaller than the diameter of the wok or larger pan, combine beef broth, 2 tablespoons soy sauce, sherry, black beans, ginger, garlic, brown sugar, chile flakes, and pork. Turn the meat over in the seasonings.
- Cover pork pan with foil and set on rack in wok; cover wok. Steam over high heat until pork is no longer pink in center (cut to test), about 12 minutes. Carefully lift pie pan from wok (if necessary, slip a wide spatula under pan to lift, then grasp dish with pot holders). Keep pork warm.
- Add enough water to wok to make 1 inch deep and bring to a boil. Add bok choy, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.
- Serve pork, its seasonings, and bok choy atop cooked rice. Add soy sauce to taste.