Serving
(click to enlarge)

Pork & Bok Choy
China

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
40 min  
Prep
A nice, simple stir fry with good flavor and interesting texture - great for days when you're not up to anything more complex. Authenticity: In China the amount of pork would be about half what is given here - see Western Adoption of Asian Food.





8
1
1
3/8
----
2
1/3
1
1/3
----
1/2
1
2
oz
#
cl
in
---
t
c
T
t
---
T
T
T
Pork lean
Bok Choy
Garlic
Ginger Root
-- Sauce
Soy Sauce
Stock
Rice Wine (1)  
Salt
---------
Cornstarch
Water
Oil
Prep   -   (20 min)
  1. Slice PORK thin into strips 3/8 inch thick by about 2 inches long and 1/2 inch wide.
  2. Strip green leafy part from white BOK CHOY stems and cut into strips about 1 inch wide. Cut stems diagonally into pieces about 1/2 inch long at the thick end getting longer towards the thin end. This will depend a bit on the size of your bok choy. Keep leaves and stems separate
  3. Crush GARLIC and chop fine. Peel GINGER if needed and chop fine. Mix.
  4. Mix All Sauce Items.
  5. Mix Cornstarch with enough water to make a slurry. This amount will make a loose sauce, add a bit more if you want it thicker.
RUN   -   (20 min)
  1. Heat Oil very hot in a wok and sir in Garlic Mix. As soon as it starts to color stir in Pork. Fry stirring until pork loses its raw color.
  2. Stir in Choy Stems and fry stirring about 3 minutes, then stir in Choy Leaves until coated with oil and wilted.
  3. Stir in Sauce Mix and bring to a boil. Cover and simmer over low heat until Bok Choy stems are crisp tender.
  4. Push all solids up the side of the wok exposing the liquid. Stir up Cornstarch and stir it in to make a sauce,
  5. Serve hot with plenty of long grain steamed rice.
NOTES:
  1. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
cmm_porkchoy1 070413 r 091230 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.