Pork Bok Choy Stir Fry Recipes

PORK AND BOK CHOY STIR FRY

Pork and Bok Choy Stir Fry image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Provided by Parsley

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
Add bok choy to skillet and stir-fry until bok choy is wilted.
Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Serve with rice or noodles.

STIR FRIED PORK WITH BOK CHOY AND NOODLES

Stir Fried Pork With Bok Choy and Noodles image

Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.

Provided by The Flying Chef

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

600 g pork fillets, sliced thinly
1/4 cup oyster sauce
3 tablespoons light soy sauce
3 tablespoons sherry wine
2 tablespoons rice wine vinegar
3 tablespoons hoisin sauce (I use blue dragon brand.)
1 tablespoon brown sugar
3 garlic cloves, crushed
1 star anise, crushed
1/2 teaspoon five-spice powder
2 teaspoons sesame oil
1 tablespoon peanut oil
400 g baby bok choy (See note above)
1 red pepper, sliced thinly
100 g snow peas, trimmed
200 g bean sprouts
2 red chilies, sliced thinly
4 green onions, sliced thinly
300 g fresh noodles

Steps:

Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

EASY GROUND PORK STIR FRY

Easy Ground Pork Stir Fry image

This delicious Japanese-inspired ground pork stir fry is packed with flavor and is perfect for busy weeknights!

Provided by Caitlin Self, MS, CNS, LDN

Categories Stir Fry

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup uncooked brown rice + about 1.5-2 cups water
8-12 oz (1/2-3/4 lb) ground pork or beef (or other ground meat)
1.5 cups mushrooms, cut into slices (fancy mushrooms like shiitake are great here, but any will do.)
1/2 medium onion, sliced into wedges or diced
1 cup carrots, julienned, or cut into match sticks, or grated*
3 Tablespoons grated fresh ginger
2 cloves garlic, minced or grated
4 cups chopped leafy greens - bok choy, spinach, kale, collards, chard, etc.
3 Tablespoons tamari or soy sauce, divided (or for Paleo, use 2 T coconut aminos and 1 T fish sauce)
1/2 Tablespoon vinegar (rice wine vinegar, white, or apple cider)
1/4 - 1/2 teaspoon cayenne powder or red pepper flakes
garnish: sesame seeds and green onions

Steps:

Cook rice according to instructions on your package. I like to use a rice cooker. If using a pot on the stove, I recommend rinsing your rice 2-4 times, then placing in a large pot. I use the finger method (see above) to measure the rice, which usually comes to about 1 1/2 cups of water per 1 cup of rice. Cover with a lid and bring to a boil, then reduce to a lower simmer for 25 minutes. Remove from heat (but don't touch the lid!) and let "steam" for another 10 minutes off the heat before serving, if time allows.
Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side.
When the pork is cooked through, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown.
Add the carrots and cook for about 5 minutes more. (Note: if using grated carrot here, just add with the next step with the leafy greens, no need to cook for the extra 5 minutes.)
Add the ginger, garlic, cayenne powder, rice vinegar, 1 Tablespoon tamari/soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!

Nutrition Facts : Calories 440 calories, Sugar 2.9 g, Sodium 849.2 mg, Fat 19.7 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 44.2 g, Fiber 3.8 g, Protein 21.6 g, Cholesterol 61.3 mg

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