What I Made: Pork Stir-fry with Bok Choy

As promised, here’s a bok choy stir-fry recipe!  (No worries, folks, we’ll return to the soup theme tomorrow.)

The technique and sauce for this recipe are great bases for any stir-fry dish you’d like to make. The possible combinations of meat and vegetable are endless. First, the sauce is made by combining soy sauce, sugar, and vinegar with a bit of water. Then, the strips of meat are tossed in cornstarch and added to hot oil in a deep skillet after garlic and ginger are cooked. Lastly, the bok choy is wilted and all the ingredients are tossed with the sauce. Full instructions follow.


Stir-fried Pork with Bok Choy, adapted from Martha Stewart

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
1 pound boneless pork chops
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1/8 teaspoon powdered ginger
4 cups sliced bok choy (white and green parts from 1 head)
1 small jalapeno, seeded and sliced (optional)

1. Combine soy sauce, vinegar, brown sugar, and 3 tablespoons water in a small bowl and let combine while preparing stir fry.
2. Slice pork into thin strips and toss in a medium bowl with cornstarch until coated.
3. In large skillet heat oil. Add garlic and ginger and cook until fragrant, about 1 minute.
4. Add pork in a single layer. Let sear 3 minutes while pressing against pan to brown.
5. Cook, stirring, until lightly browned and just cooked through, an additional 3 to 5 minutes.
6. Add bok choy and pepper (if desired) and cook until bok choy slightly wilts, about 1 minute.
7. Add soy sauce mixture and cook until sauce thickens, about 2 minutes.



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