Pork with Baby Bok Choy
If you like, thicken the sauce in this recipe by stirring in 1 teaspoon cornstarch mixed with 2 teaspoons water at the end of cooking. Stir quickly until the sauce has thickened, and serve immediately.
INGREDIENTS | SERVES 3 to 4
- ¾ pound lean pork
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon granulated sugar
- 1 teaspoon Asian sesame oil
- Freshly ground white pepper to taste
- 1½ teaspoons cornstarch
- 1 pound bok choy
- 3 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 4 tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced ginger
- 2 cloves garlic, crushed
- ½ teaspoon salt
- 2 green onions, cut on the diagonal into 1-inch pieces
Cut the pork into cubes. Place the pork in a bowl and add the soy sauce, rice wine, sugar, sesame oil, white pepper, and cornstarch. Marinate the pork for 20 minutes.
Remove the base of the bok choy. Wash the bok choy and drain thoroughly. Separate the leaves from the stalks. Cut the stalks diagonally into 2-inch pieces. Cut the leaves crosswise into 2-inch pieces. Combine the chicken broth with the oyster sauce in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork. Let sit briefly, then stir-fry the pork, stirring and moving it around the pan until it is no longer pink and is nearly cooked. Remove the pork and drain in a colander or on paper towels.
Add 2 tablespoons oil to the wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the bok choy stalks. Add the salt. Stir-fry for 1 minute, then add the leaves. Stir-fry for 1 more minute, or until the bok choy turns bright green.
Add the chicken broth/oyster sauce mixture into the wok. Bring to a boil. Add the pork back into the pan. Stir in the green onions. Stir-fry for another minute and serve hot.