Aromatic Stir-Fried Bok Choy with Pork and Oyster Sauce
Enjoy Restaurant-Quality Chinese Style Stir-Fry at Home: Bok Choy, Pork, and Oyster Sauce Delight
Discover a delightful way to enjoy fresh bok choy! This recipe elevates the humble vegetable with aromatic scallion oil, minced garlic, and ginger, creating a rich flavor base. Experience the fantastic collaboration between tender ground pork and savory oyster sauce. We’ll even share a secret to perfectly blanching bok choy to maintain its vibrant color and crisp texture, along with beautiful plating tips for a visually appealing dish.
Main Ingredients- 10 heads of Bok Choy
Blanching- 1 liter (approx. 4 cups) Water
- 1 Tbsp Cooking Oil
- 1 Tbsp Coarse Sea Salt
Stir-Fry Ingredients- 100g Ground Pork
- 40g Scallions (Green Onions)
- 140g Onion
- 20g Red Chili Pepper
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- 3 Tbsp Cooking Oil
Seasoning- 2-3 Tbsp Oyster Sauce
- 3 Tbsp Soju (or cooking wine)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 100ml Water
- 1 Tbsp Sesame Oil
Cornstarch Slurry (for thickening)- 1 Tbsp Cornstarch
- 3 Tbsp Water
Garnish (Optional)- Pinch of Sesame Seeds
- Pinch of Black Sesame Seeds
- 1 liter (approx. 4 cups) Water
- 1 Tbsp Cooking Oil
- 1 Tbsp Coarse Sea Salt
Stir-Fry Ingredients- 100g Ground Pork
- 40g Scallions (Green Onions)
- 140g Onion
- 20g Red Chili Pepper
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- 3 Tbsp Cooking Oil
Seasoning- 2-3 Tbsp Oyster Sauce
- 3 Tbsp Soju (or cooking wine)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 100ml Water
- 1 Tbsp Sesame Oil
Cornstarch Slurry (for thickening)- 1 Tbsp Cornstarch
- 3 Tbsp Water
Garnish (Optional)- Pinch of Sesame Seeds
- Pinch of Black Sesame Seeds
- 2-3 Tbsp Oyster Sauce
- 3 Tbsp Soju (or cooking wine)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 100ml Water
- 1 Tbsp Sesame Oil
Cornstarch Slurry (for thickening)- 1 Tbsp Cornstarch
- 3 Tbsp Water
Garnish (Optional)- Pinch of Sesame Seeds
- Pinch of Black Sesame Seeds
- Pinch of Sesame Seeds
- Pinch of Black Sesame Seeds
Cooking Instructions
Step 1
First, prepare the vegetables for stir-frying. Finely chop the scallions for the fragrant scallion oil. Dice the onion finely, and halve the red chili pepper before slicing it thinly.
Step 2
In a pot, bring 1 liter of water to a boil. Add 1 tablespoon of cooking oil and 1 tablespoon of coarse sea salt to create the blanching water for the bok choy. The cooking oil helps maintain a vibrant green color and adds a nice sheen.
Step 3
Once the water is at a rolling boil, carefully add the bok choy and blanch it briefly. Avoid overcooking; blanch for no more than 20 seconds to keep it crisp.
Step 4
After blanching, drain the bok choy immediately (do not rinse with cold water). Trim the thicker ends of the stems, leaving a small portion attached. These trimmed ends will be used for garnishing later. It’s important not to rinse the bok choy to preserve its natural texture and flavor.
Step 5
Arrange the blanched bok choy attractively on your serving plate. This step is done beforehand so that you can immediately pour the hot stir-fry sauce over it, ensuring it’s served piping hot.
Step 6
Now, let’s stir-fry. Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the chopped scallions and cook until fragrant to create scallion oil. Be careful not to burn the scallions; the goal is to extract their aroma gently.
Step 7
Once the scallion oil is fragrant, add 1/2 tablespoon of minced garlic and 1/3 tablespoon of minced ginger. Stir-fry them with the scallions to enhance the aromatic profile of the dish. The combined aroma will whet your appetite.
Step 8
Add the diced onion and sliced red chili pepper to the pan. Stir-fry until the onions become translucent. The sweetness from the onions will blend into the sauce, balancing the flavors.
Step 9
Add the ground pork to the pan. Break up any clumps and stir-fry until the pork is no longer pink and is thoroughly cooked.
Step 10
For an extra layer of flavor, freshly ground black pepper can be added to your preference. This helps to mask any porky odors and enhances the overall taste of the dish. It’s optional but recommended.
Step 11
Add 2-3 tablespoons of oyster sauce, the star of our savory sauce. Adjust the amount based on your taste preference. Oyster sauce is naturally salty, so it’s best to taste and add more if needed.
Step 12
When the pork is about halfway cooked, pour in approximately 100ml of water. Let it simmer to allow the flavors to meld together. Adjust the water amount to prevent the sauce from becoming too thick or too thin.
Step 13
Add 1 tablespoon of plum extract (Maesil Cheong). This adds a touch of sweetness and gloss, helping to soften the saltiness of the oyster sauce and elevate the dish.
Step 14
It’s time to thicken the sauce. In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of water until smooth, creating a cornstarch slurry. Gradually pour the slurry into the simmering sauce while stirring constantly until it reaches your desired consistency.
Step 15
Finally, drizzle in 1 tablespoon of sesame oil and stir-fry quickly over high heat to finish the dish. Adding sesame oil at the very end preserves its fragrant aroma.
Step 16
Pour the hot, delicious stir-fry sauce and ingredients over the center of the arranged bok choy on your serving plate.
Step 17
Use the reserved bok choy stem ends to artfully garnish the dish, resembling delicate flowers. This adds a beautiful visual element to your creation.
Step 18
Finish by sprinkling a pinch of sesame seeds and black sesame seeds over the top. Your flavorful Stir-Fried Bok Choy with Pork and Oyster Sauce is ready to be enjoyed!
