Stir-fried Baby Bok Choy with Ground Pork has a semblance to many sautéed and stir-fried Filipino dishes. Philippine cooking consists of a lot of backyard vegetables like Baby Bok Choy. The Filipino version of this type of cabbage is perhaps the pechay and I recall how my father grew them in our backyard, then harvested them in time for my mother to cook for lunch or dinner. Nowadays, I like to cook with Baby Bok Choy often like this dish mixed with pork and flavored with soy sauce and calamansi. The short, silky stems and dark green leaves cook quickly whether I mix it into stir-fries or stews. This is an Asian in America recipe. Serves 2 to 4 as a side or main dish. *I offer two ways to cook this in the procedure: On the stove-top or in the Instant Pot.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, Lunch, Main Course, Side Dish, Vegetables
Cuisine: American, Asian, Filipino
Keyword: Filipino Stir-fried Baby Bok Choy Pork
Servings: 2people
Calories: 197kcal
Equipment
large skillet or wok
Instant Pot multi-cooker
Ingredients
2Tablespoonsvegetable oil
4 clovesgarlicminced
1wholeonionsliced
1/2poundlean ground pork
1wholemedium-sized carrotpeeled, sliced
1/2cupsoy sauce
2Tablespoonscalamansi or lemon juice
3/4cupvegetable or chicken brothor use water
1poundbaby bok choyhard bottoms removed, sliced in shreds about 2-inches length (about 4 cups, shredded)
1teaspoonsalt
1teaspoonground black pepper
Instructions
To prepare the Baby Bok Choy:
Using a sharp knife, cut off the bottom end of the bok choy stem. You don't have to trim the whole thing. Simply slice off about 1/4 inch of the end stem. Wash the bok choy pieces in running water. Drain on a colander. Slice in shreds. Set aside.
To stir-fry:
In a large skillet or wok, over medium-high heat, pour the vegetable oil. When oil is hot enough, add the garlic and onions and stir-fry for 1 to 2 minutes till fragrant.
Add the ground pork and carrots. Blend with the garlic and onions. Stir-fry for 2 to 3 minutes till the pork starts to brown.
Pour the soy sauce and calamansi (or lemon juice). Add the broth. Mix the ingredients well.Cover and cook the meat for 10 minutes.
Add the bok choy. Toss to coat with other ingredients well. Season with salt and black pepper. Cover and continue cooking for 5 minutes more till leaves wilt a little. Serve warm with rice.
How to cook the Instant Pot Stir-fried Baby Bok Choy with Pork
Click Saute on the keypad. Add the vegetable oil to the inside pot. When oil is hot enough in 1 to 2 minutes, add the garlic and onions and stir-fry for a minute.Add the pork and carrots. Stir to brown the pork for 2 minutes.Click Cancel to turn off Saute function.Pour the soy sauce, calamansi (or lemon) juice, and an additional 1 cup of broth or water (added to the amount of broth in this recipe). Season with salt and pepper.Close and lock the lid of the Instant Pot. Set the steam release handle to a Sealing Position.Click Manual. Cook on High Pressure for 7 minutes. When buzzer sounds, do a Quick Release. Soon as the float pin drops, it is safe to unlock and open the lid. Add and mix in the baby bok choy. Close and lock the lid again. Press Keep Warm and let the leaves wilt for 5 minutes. Click Cancel to turn off. Serve warm with rice.
Cook's comments:
When buying baby bok choy or bok choy, look for sturdy white stalks and firm, dark, green leaves. When you get home, keep these refrigerated in a ziplock bag. They can stay fresh for 3 to 4 days. Baby Bok Choy is also known as Shanghai Bok Choy, Shanghai qing, Chinese pak choi green, mei qing choi. The large, regular Bok Choy is also known as nai baical, buk choy or Chinese white cabbage. Nutrition experts cite these green, leafy vegetables are high in nutrients.
Did you make this recipe?
If you did, tag @bettyannquirino and hashtag #AsianInAmericaRecipe on Instagram or Twitter. I'd love to see and share with friends your dish from my recipe. Thanks in advance.