Bok Choy with White Pork
Submitted by BlueEagle
Quick Chinese wok stir-fry with thin-sliced pork and crisp bok choy in a ginger-garlic sauce with dry sherry. From cutting board to table in just 15 minutes. Serves 4.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minThis is wok cooking at its most elemental. Thin strips of pork shoulder hit a screaming hot wok, sear in under a minute, then get tossed with bok choy, garlic, and fresh ginger until the greens go bright and the stalks stay snappy.
A quick splash of chicken broth, dry sherry, and sugar creates a light sauce that gets thickened with a cornstarch slurry right in the wok. The whole thing takes about 5 minutes of actual cooking time.
The name “white pork” comes from the pale, unsauced slicing technique. No dark soy, no heavy marinades. Just clean flavors that let the bok choy and pork speak for themselves.
Kitchen Tips
- Slice the pork against the grain as thin as you can. Partially freezing the meat for 20 minutes makes this much easier.
- Get your wok ripping hot before adding oil. The oil should shimmer and just begin to smoke before the pork goes in.
- Use the fleshy outer stalks of the bok choy and save the tender center for soup or another stir-fry.
- Cut thicker stalk ends thinner than the leafy portions so everything cooks evenly in those few intense minutes.
Ingredients
Directions
Slice pork against the grain into thin strips about 2” by ½".
Seperate 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 stir-fry until meat is seared (about 1 minute).
Add bok choy, garlic and ginger.
Stir-fry until green leaves are bright and shrivelled, 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; dribble cornstarch paste into liquid and stir to make a light sauce.
Recombine and add MSG. Serve immediately.
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