Pork and Bok Choy Stir-Fry
This pork and bok choy stir fry makes a great weeknight dinner. Bok choy adds a nice crunch to this pork stir-fry, with a simple sauce providing a lively flavor to the dish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 5 servings 1x
- Category: Entree
- Method: stir-fry
- Cuisine: Asian
Ingredients
Scale
For the sauce
- 1/4 cup soy sauce
- 1 tsp sugar
- 2 tsp balsamic or apple cider vinegar
- 1 scallion, chopped
- 1 clove garlic, minced
- 1 tbsp minced ginger (optional)
Other bok choy stir-fry ingredients
- 1.5 lbs boneless pork chops, cut crosswise into ½ inch slices
- 1 large sweet onion, sliced thin
- 1 yellow bell pepper, chopped
- 5 cups chopped bok choy – 1 large bunch bok choy or about 6 baby bok choy (see notes)
- 1 summer squash (optional), sliced thin then cut into half circles
- 1 tbsp canola or other vegetable oil
Instructions
- Prepare the vegetables: Chop the bok choy, onions and peppers before you start cooking!
- Make the sauce: In a small mixing bowl, make the sauce by combining the soy sauce, sugar, vinegar, scallion and garlic. Set aside.
- Start the pork: 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.
- Stir-fry onions and peppers: 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.
- Add the bok choy: Gradually stir in the bok choy. Cook until the greens start to wilt, a minute or two.
- Return pork to skillet: 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!
- Finish the dish: When the dish is cooked, give the pork and bok choy a good final stir and serve over some brown rice or couscous.
Notes
- Bok choy: we have made this dish with both the large, fully grown bok choy and another time, with baby bok choy. If using the large bok choy, one bunch of it should do. About 6 of the small baby bok choy should get you a good quantity for the recipe. In both cases, you want to cut the stem from the bottom, then chop both the white and green portions of the bok choy leaves.
