Pork and Bok Choy Stir-Fry: A Savory Chinese-Inspired Dish
Savor the Crispness: Chinese-Inspired Pork and Bok Choy Stir-Fry
Experience a delightful symphony of textures and flavors with this Chinese-inspired stir-fry! Tender, savory pork pairs perfectly with the refreshing crunch of bok choy, creating a satisfying and delicious meal. If you find yourself with leftover ingredients or are looking for a simple yet flavorful way to use bok choy, this recipe is a must-try. It’s hearty, delicious, and surprisingly easy to make!
Main Ingredients- Bok Choy
- Green Onion (Scallion)
- Onion
- Pork Shoulder (or similar cut) 400-500g
Cooking Instructions
Step 1
Begin by thoroughly washing the bok choy under running water. Trim off any dirt from the base and cut it into bite-sized pieces (about 3-4 cm). Drain well and set aside.
Step 2
Slice the green onions diagonally and thinly slice the onion. If you prefer a spicy kick, thinly slice the Korean chili pepper as well. (Adjust the amount of chili pepper to your preference.)
Step 3
In a bowl, combine the soy sauce (2 Tbsp), oyster sauce (2 Tbsp), sugar (1 Tbsp), and water (4 Tbsp). Whisk until well combined. Add the minced ginger (about thumbnail size), sliced Korean chili pepper (if using), minced garlic (1/2 Tbsp), and a pinch of black pepper. Stir everything together to create a harmonious sauce.
Step 4
Heat a generous amount of cooking oil in a wok or large skillet over medium-low heat. Add the sliced green onions and stir-fry until they become fragrant, releasing their aroma. This step infuses the dish with a wonderful depth of flavor.
Step 5
Once the green onions are lightly golden and fragrant, add the pork shoulder. Increase the heat to high and stir-fry the pork until it’s no longer pink, breaking it up as you go to ensure even cooking.
Step 6
When the pork is mostly cooked, add the sliced onions to the skillet. Continue to stir-fry until the onions become translucent and tender, allowing them to meld beautifully with the pork.
Step 7
Once the onions are softened, add the prepared bok choy to the skillet. Toss everything together. Cook the bok choy over high heat just until it starts to wilt, maintaining its crisp texture. Avoid overcooking, as this can make it watery.
Step 8
Pour the prepared sauce over the ingredients in the skillet. Stir well to coat everything evenly. Continue to stir-fry until the bok choy is tender-crisp and the sauce has slightly thickened and coated the ingredients.
Step 9
In the final moments of cooking, add the optional Korean chili pepper for extra spice and stir-fry briefly. Season generously with black pepper to finish. (Pro Tip: If you have cornstarch, you can create a slurry by mixing cornstarch with a little water and adding it at this stage for a thicker, glossier sauce, reminiscent of authentic Chinese stir-fries. However, the dish is delicious even without this step!)
