Stir-frying is a good, quick-cooking method suited for weekdays. But sometimes I start putting so many different veggies into the dish, the chopping can get to be more of a chore than I want midweek. This Pork and Bok Choy Stir-Fry keeps things simple. Simplicity is certainly key for a good #WeekdaySupper.
The bok choy here is almost like two different veggies in terms of texture, as you get the leafy greens, and a nice crunch from the stems. Not much more is needed, just a little peppers and onion for color and flavor. I originally made this in the summer, thus the optional summer squash. You could easily skip or substitute in a vegetable more readily available this time of year.
This dish packs a lot of flavor. You don’t have to tell your family how easy it is! That can be our little secret…
Be sure to get everything cut up in advance of starting to stir-fry. The cooking process is fast and requires frequent stirring. As you start chopping, start cooking some rice or couscous to serve with the dish.
- ¼ cup soy sauce
- 1 tsp sugar
- 2 tsp balsamic vinegar
- 1 scallion, chopped
- 1 clove garlic, minced
- 1.5 lbs boneless pork chops, cut crosswise into ½ inch slices
- 1 large sweet onion, sliced thin
- 1 yellow bell pepper, chopped
- 1 large bunch bok choy, coarsely chopped (leafy greens and white stock)
- 1 summer squash (optional), sliced thin then cut into half circles
- 1 tbsp canola or other vegetable oil
- In a small mixing bowl, make the sauce by combining the soy sauce, sugar, vinegar, scallion and garlic. Set aside.
- Put a wok or large skillet on high heat. Add oil, when good and hot, add the pork and stir until the outside of the meat is white, about 2 minutes. Scoop the pork with a slotted spoon into a bowl, and set aside.
- Return the pan to the heat, still on high, then stir in the onions. Cook for a minute or two, then add the peppers, followed by the optional squash.
- Stir-fry for another 2 minutes, then gradually stir in the bok choy. Cook until the greens start to wilt, a minute or two.
- After the bok choy has started to cook, add the pork back in. Lower heat to medium, stir in the sauce. Cover and simmer for about 3 minutes, until the pork is done–you want to get it off the heat when the meat is close to being white throughout, but not quite…don’t overcook it!
- When the dish is cooked, give the pork and bok choy a good final stir and serve over some brown rice or couscous.
Check out the Weekday Supper lineup!
Monday – Duck Breasts with Pomegranate Sauce by Confessions of a Culinary Diva
Tuesday – Bacon and Potato Hash by Cindy’s Recipes and Writings
Wednesday – Pork and Bok Choy Stir Fry by Cooking Chat
Thursday – Tuna Rice Bowl by kimchi MOM
Friday – Gluten Free Chicken and Rice Soup by Gluten Free Crumbley