Stir-fried Bok Choy with Pork
Stir-fried Bok Choy with Pork
Ingredients
For the Pork Marinade
- 1 pound boneless pork loin, cut into 1/4-inch thick slices or strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 pounds bok choy, about 2-3 heads, separated into leaves, washed and dried
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to ensure all pork pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the pork marinates, prepare the bok choy. Separate the leaves, rinse them thoroughly under cold water, and pat them dry. Cut the white, thicker stems into 1-inch pieces and leave the green leafy parts larger or cut into 2-inch pieces if very large. Keep the stems and leaves separate.
⏱️ 10 min
- 3
Prepare the stir-fry sauce: In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, and sugar. Set aside.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the pork from the wok and set aside.
⏱️ 3 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the white stem pieces of the bok choy to the wok. Stir-fry for 2-3 minutes until they start to soften slightly.
⏱️ 3 min
- 7
Add the green leafy parts of the bok choy to the wok. Continue to stir-fry for another 2-3 minutes until the leaves are wilted but still vibrant green.
⏱️ 3 min
- 8
Return the cooked pork to the wok with the bok choy. Pour the prepared stir-fry sauce over everything. Stir-fry for 1-2 minutes, tossing to coat all ingredients evenly, until the sauce has thickened slightly and everything is heated through.
⏱️ 2 min
- 9
Serve immediately with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Bok Choy with Pork
For the Pork Marinade
- 1 pound boneless pork loin, cut into 1/4-inch thick slices or strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir-fry
- 2 pounds bok choy, about 2-3 heads, separated into leaves, washed and dried
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to ensure all pork pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the pork marinates, prepare the bok choy. Separate the leaves, rinse them thoroughly under cold water, and pat them dry. Cut the white, thicker stems into 1-inch pieces and leave the green leafy parts larger or cut into 2-inch pieces if very large. Keep the stems and leaves separate.
⏱️ 10 min - 3
Prepare the stir-fry sauce: In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, and sugar. Set aside.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the pork from the wok and set aside.
⏱️ 3 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the white stem pieces of the bok choy to the wok. Stir-fry for 2-3 minutes until they start to soften slightly.
⏱️ 3 min - 7
Add the green leafy parts of the bok choy to the wok. Continue to stir-fry for another 2-3 minutes until the leaves are wilted but still vibrant green.
⏱️ 3 min - 8
Return the cooked pork to the wok with the bok choy. Pour the prepared stir-fry sauce over everything. Stir-fry for 1-2 minutes, tossing to coat all ingredients evenly, until the sauce has thickened slightly and everything is heated through.
⏱️ 2 min - 9
Serve immediately with steamed rice.