PORK BOK CHOY STIR FRY RECIPES

PORK AND BOK CHOY STIR FRY RECIPE - FOOD.COM

Pork and Bok Choy Stir Fry Recipe - Food.com image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
Add bok choy to skillet and stir-fry until bok choy is wilted.
Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Serve with rice or noodles.

Nutrition Facts : Calories 338.1, FatContent 19.2, SaturatedFatContent 5.3, CholesterolContent 71.4, SodiumContent 941.8, CarbohydrateContent 12.3, FiberContent 2.7, SugarContent 5.2, ProteinContent 26.8

PORK AND BOK CHOY STIR-FRY RECIPE | BON APPÉTIT

Pork and Bok Choy Stir-Fry Recipe | Bon Appétit image

Using a fatty cut like boneless pork shoulder guarantees an exceptionally juicy, flavorful stir-fry. No tough strips of dry meat here.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips
1½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
Kosher salt
3 tablespoons soy sauce, divided
2 tablespoons seasoned rice vinegar
2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
2 tablespoons vegetable oil, divided
6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
1 2-inch piece ginger, peeled, thinly sliced crosswise
8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Steps:

Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

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