Bowl of Pork & Bok Choy
(click to enlarge)

Pork & Bok Choy #2


China
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3#
***
1-1/4 hr
Yes		 A flavorful stir-fry of pork and Asian Greens, using a standard Chinese tenderizing marinade.




14
----
1
1/2
1
----
1
----
1/2
1
1/4
1
1/2
----
2
oz
---
T
T
T
---
#
---
T
T
c
T
t
---
T

Pork, lean (1)  
-- Marinade
Soy Sauce
Rice Wine (3)
Corn Starch
--------
Bok Choy (2)
-- Sauce
Soy Sauce
Oyster Sauce  
Stock
Rice Wine (3)
Salt
--------
Oil
Prep   (50 min - 20 minutes work)
  1. Slice PORK about 1/8 inch and cut into strips 1/2 inch wide and up to 2 inches long. Unlike beef pork should be cut with the grain when cut thin.
  2. Mix all Marinade items and Massage into Pork. Set aside to marinate for 1/2 hour or more.
  3. Rinse BOK CHOY. Slice stems crosswise, narrow at the bottom tapering to 3/4 inch wide at the top. Cut or tear the greens medium. Keep separate.
  4. Mix All Sauce items.
RUN   (15 min)
  1. In a wok or spacious sauté pan heat Oil and stir in Pork and Marinade. Fry stirring over moderately high flame until it has completely lost its raw color. The cornstarch will start to stick to the pan, be careful it does not burn because it will become part of the sauce.
  2. Stir in Bok Choy Stems and fry stirring about 3 minutes, then stir in Leaves until coated with oil.
  3. Stir in Sauce Mix and bring to a boil. Scrape fond stuck to the pan into the sauce. Simmer covered, turning frequently, until Bok Choy Choy stems are crisp tender, about 5 minutes.
  4. Serve hot with plenty of steamed long grain rice.
NOTES:

  1. Pork:

      Weight is for boneless with all excess fat trimmed away. Just about any cut can be used.

  2. Bok Choy:

      This popular green is now very available even in major supermarkets. The photo example used a small short Bok Choy with a larger ratio of greens to white stems. Here in Southern California we have at least 6 types of Bok Choy to choose from. Other Choys can also be used, but exact cooking times may vary. For details see our Asian Cabbage / Mustard Greens page.

  3. 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, it's beer, not wine. For details see our Chinese Rice Wine page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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