Stir-fried Baby Bok Choy with Pork in Coconut
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And just like that it’s September and autumn will be here soon. I was saving this recipe of Stir-fried Baby Bok Choy with Pork in Coconut Milk for when the evenings get chillier. But the bok choy I got from the Asian market had a fresh, herbal aroma and I couldn’t let it go. Besides, I never refuse the opportunity to cook a quick meal at home especially after the heatwaves we experienced this summer.
Are you back-to-school ready? Most families are getting ready to send off their kids to school if they haven’t yet. I remember those busy days. As a working wife and mother then, it was a challenge for me to prepare wholesome, well-balanced meals every day when my sons were growing up during their school days and busy weeknights. I have kept a compilation of easy-to-do recipes like this one since. Cooking with vegetables is ideal and fast.
Baby bok choys range in length of about three to five inches. They have short stalks and are ideal for Asian stir-fry dishes. I find a lot of different sized-varieties of bok choy in the Asian markets. The longer, larger varieties are even found in my neighborhood American supermarket and I always get a bunch so that I can cook them with my Asian recipes
This easy dish will give you high marks around the table. The crisp bok choy leaves become soft and tender in minutes as they simmer in sweet coconut milk, flavored with salty patis (fish sauce) and hints of garlic and fragrant ginger. The ground pork gives the entrée the hearty dimension to fill up everyone. Serve this piping hot with steamed rice and enjoy the fall season’s splendor and bounty.
Stir-fried Bok Choy with Pork in Coconut Milk
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole onion medium-sized, chopped
- 1 knob fresh ginger about 1 inch, peeled, sliced in thin strips
- 1 Tablespoon patis fish sauce
- 1/2 pound ground pork
- 1 cup organic vegetable or chicken broth
- 1 pound baby bok choy round bottoms sliced off, leaves separated, washed
- 1 cup canned or fresh coconut milk
- 1 to 2 pieces siling labuyo (bird's eye chilies) sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- for serving: steamed rice
Instructions
- In large wok or skillet, over medium-high heat, add the vegetable oil. When oil is hot enough after 1 to 2 minutes, add the garlic, white onion and ginger. Stir fry for 1 minute till garlic and ginger are fragrant, and onions are translucent.
- Add the patis and pour the broth.
- Add the ground pork and blend ingredients well. Cover and cook for 8 to 10 minutes till pork is cooked.
- To the same skillet or wok, add the bok choy.
- Pour the coconut milk and chilies (siling labuyo). Season with salt and black pepper. Mix ingredients well.
- Cover and continue cooking for 5 minutes more till greens soften.
- When done, serve warm with steamed rice.
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Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
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