Best 3 Pork Bok Choy Stir Fry Recipes
Craving a quick and healthy Asian meal? Look no further than this irresistible Pork and Bok Choy Stir-fry recipe. This dish combines the savory flavors of tender pork and crisp bok choy, stir-fried in a flavorful sauce. It's a perfect balance of textures and tastes, making it a hit among both adults and kids.
In addition to the main pork and bok choy recipe, this article also features two other enticing variations: a vegetarian version with tofu and a spicy Szechuan-style stir-fry. The tofu stir-fry offers a meatless alternative that's just as satisfying, while the Szechuan-style stir-fry adds a fiery kick to the classic dish.
These recipes are easy to follow and require minimal ingredients, making them ideal for busy weeknight dinners or quick lunches. So gather your ingredients, heat up your wok or skillet, and get ready to embark on a culinary journey to Asian flavors.
PORK AND BOK CHOY STIR FRY
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.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
PORK & BOK CHOY STIR-FRY
Steps:
- 4 servings | Active Time: 40 minutes | Total Time: 40 minutes Preparation 1.Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. 2.Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl. 3.Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes. 4.Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles. Nutrition Per serving : 374 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 51 g Carbohydrates; 29 g Protein; 2 g Fiber; 775 mg Sodium; 975 mg Potassium 3 1/2 Carbohydrate Serving Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat Tips & Notes Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets. We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium "cooking" sherry. Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
PORK AND BOK CHOY STIR FRY
Number Of Ingredients 10
Steps:
- 1. Bring a large saucepan of water to a boil. Add noodles, cook according to directions. Drain and rinse with cold water and set aside.
- 2. Slice pork into thin pieces, then slice lick matchsticks. Whisk water, rice wine, soy sauce, and cornstarch in a small bowl.
- 3. Heat oil in skillet over medium heat. Add onion and cook stirring constantly until they begin to soften (2 - 3 minutes).
- 4. Add bok choy and cook, stirring occasionally until beginning to soften ( about 5 minute)
- 5. Add pork, garlic, and chili garlic sauce. Cook, stirring until pork is cooked through. (2 - 3 minutes)
- 6. Whisk cornstarch mixture again, add to pan and bring to a boil. Cook, stirring until sauce has thickened. ( 2 - 4 minutes)
- 7. Serve over noodles.
Tips:
- Choose the right cut of pork: For this recipe, a lean cut of pork is best, such as pork tenderloin or sirloin. These cuts are less likely to become tough when cooked quickly over high heat.
- Slice the pork thinly: This will help the pork cook evenly and quickly. You can slice the pork yourself or ask your butcher to do it for you.
- Marinate the pork: Marinating the pork in a simple mixture of soy sauce, rice wine, and sesame oil will help to tenderize it and add flavor.
- Use a hot wok or skillet: A hot wok or skillet is essential for getting a good sear on the pork and vegetables. Make sure the pan is hot before adding the ingredients.
- Cook the pork in batches: If you're cooking a large batch of pork, cook it in batches so that the pan doesn't get overcrowded. This will help to prevent the pork from steaming instead of searing.
- Add the vegetables towards the end of cooking: The vegetables should be cooked just until tender-crisp. If you add them too early, they will become overcooked and mushy.
Conclusion:
Pork bok choy stir-fry is a quick and easy weeknight meal that is packed with flavor. It's a great way to get your daily dose of vegetables and protein. Serve it over rice or noodles for a complete meal.
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