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Easy to prepare stir fry dish of Asian Bok Choy and pork.

Bok choy or Chinese cabbage is a leaf vegetable commonly used in Chinese cuisine and is related to the Western cabbage. Most supermarkets sell bok choy in the Asian vegetable section.

Ingredients:

1/4 lb Boneless Pork shoulder

1/4 c Chicken stock

1 lb Bok choy stalks

1/2 tsp Sugar

1/2 tsp Minced Garlic

1 ts Dry sherry

1/2 tsp Minced fresh ginger

Cornstarch paste

3 tbsp Peanut oil

1 tsp MSG (optional)

1/4 tsp Salt

Cooking Method:

Slice Pork against the Grain into thin strips about 2" by 1/2". Separate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir-fry dish or in Soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the stalks should be sliced a little thinner.

Swirl oil around in very Hot wok. When oil begins to smoke, add Pork and stirfry until Meat is seared (about 1 minute).

Add bok choy, Garlic and ginger.

Stir fry until green leaves are bright and shriveled, stirring and tossing constantly so stalks won't burn.

Add salt, stock, Sugar and dry sherry.

When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp.

Push ingredients up side of wok and dribble cornstarch paste into liquid and stir to make a light Sauce.

Recombine and add MSG if desired.

Serve over rice or noodles.

This page is from our Chinese Pork Recipes category.

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