We all have that quick-cooking recipe like this Stir Fried Bok Choy with Pork in our back pockets for busy weeknights. Filipinos love a good stir-fry especially for everyday home cooking.
I always have bok choy on my list when I go to the Asian market. It is one of my favorite vegetables. It is almost always available year round. It cooks quickly. It is packed with the necessary nutrients we need. It is low calorie. And its fresh herbal flavor complements the contrast of meats and sauces I cook with.
In Chinese groceries, bok choy can be labeled also as pak choi, pok choi, or Chinese cabbage. There are about three sizes: the large, the medium-sized, and the baby ones which I used in this recipe. I see the large-sized bok choy more often though, even in American supermarkets. Prep time and cooking time is almost the same for the various sizes. Sometimes, bok choy can be mistaken for the lighter green-colored Napa cabbage, because they have similar long and tall crunchy stems.
For this recipe, I had more leafy greens than meat. So, a quick stir fry around the skillet was in order. I cut off the tough bottoms of the bok choy stems, washed and dried the rest of the leaves. You can use either a large frying pan or a wok. Once the oil is hot enough, stir fry the garlic, and onions. The soft sizzle is a signal it’s time to add the pork, sauces and seasonings. It only takes a few stirs and before you know it, the fragrant, savory aromas tell you the pork is ready to be mixed with the bok choy. That’s when you know dinner is almost ready. The jade-green bok choy leaves wilt and soften, as the ground pork cling to the stems. Be sure to have enough steamed rice to pair with this glorious, yet simple-to-cook meal.
Stir-Fried Bok Choy with Ground Pork
- large wok or skillet (12 inches diameter)
- 1 pound baby bok choy, or use large sized; edges trimmed
- 2 Tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 whole medium-sized onion, sliced
- ½ cup julienned-sliced carrots
- ½ pound lean ground pork
- 2 Tablespoons toyo (soy sauce)
- 2 Tablespoons banana catsup
- 1 Tablespoon brown sugar
- 1 cup broth; pork or vegetable
- ½ teaspoon sesame oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- steamed rice
- Wash baby bok choy pieces. Drain and dry with paper towels.Using a knife, trim off the tough bottom edges. Separate leaves if using smaller baby bok choy. (If using large bok choy, chop pieces coarsely).Set aside.
- In a large wok, or skillet, over medium-high heat, add oil.When oil is hot enough, add garlic and onions and stir fry till fragrant, about 2 minutes. Add carrots and stir fry.
- Add the pork to the wok and blend with the ingredients.Stir fry and in about 2 to 3 minutes the pork transforms from pink to brown while cooking.
- In a small bowl, combine the toyo (soy sauce), catsup, brown sugar and cup of broth. Mix well.Pour this liquid into the wok where the pork is cooking.
- When pork is cooked completely, after about 7 to 8 minutes, add the bok choy.The vegetable leaves will wilt and stems will soften in about 2 minutes. Mix well.Season with sesame oil, salt and pepper.Serve warm with steamed rice.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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