Minced Pork with Greens

Minced pork with vegetables is one of my favorite Asian dishes.  Here's one with greens and orange pepper, flavored with hoisin and Korean gochujang pepper bean paste.
1 lb ground pork
2 Tbsp soy sauce
1 orange pepper, sliced
1/2 purple bermuda onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1 red Serrano pepper, diced
1 bunch Asian greens, You Choy, or Choy Sum, chopped

Sauce:
1/4 cup pale dry sherry
1/4 cup chicken broth
2 Tbsp hoisin
1 Tbsp gochujang

Heat a dash of canola oil in a wok or wide pan. Brown the pork well, adding the soy sauce in the last few minutes of browning. Allow the liquid to evaporate. Set pork aside in a bowl.

Add the pepper and onion into the wok and stir fry over high heat, adding a dash more canola oil if necessary. After a few minutes, when the veggies are just crisp-tender, add the garlic, ginger and Serrano pepper, and cook another 2 minutes.

Whisk together the sauce ingredients in a small bowl. Return the pork back to the wok and heat to high. Add the sauce and stir well. Now add the greens and toss well using tongs.

Cook over medium heat until the greens begin to wilt.

Serve over rice.

Serves 4.