• Miwa

ASIAN PORK STIR FRY WITH BOK CHOY





Nothing beats quick stir fry when it comes to a weekday dinner meals.


Asian pork stir fry recipe will certainly become your new weekday dinner staple since it only takes 11mins in total.


Here are the lists of Quick Asian stir fry I have introduced!


-MISO STIR FRY EGGPLANT


-BEEF AND GLASS NOODLE STIR FRY


-chicken saute with garlic onion sauce




<ASIAN PORK STIR FRY WITH BOK CHOY>




<Yield> 2-3 servings


<Prep time> 5mins


<Cook time> 6mins


<Ingredients>

-two heads of bok choy

-½ cup of chopped leek ( white part only)

-1 clove of garlic

-150 g of thinly sliced pork shoulder or pork belly

-1 tbsp of organic potato starch/ corn starch

-2 tsp of rice wine without MSG and salt

-salt& pepper

-1 tbsp of Toasted sesame oil



Seasoning

-1 tsp of oyster sauce without MSG

-1 tbsp of gochujang

-1 tbsp of soy sauce

-1 tbsp of mirin without MSG

-1 tbsp of rice wine without MSG and salt

-1/2 tsp of grated ginger

<Optional toppings>

any chili sauce



<Directions>

1: Separate the leaf and stalk of bok choy. Chop each into bite size.

Slice leek into ½ inch thick. Slice garlic thinly. Chop pork slice into bite size. Season the pork with pinch of salt, pepper and 1 tbsp of rice wine. lightly coat all the pork with potato starch. Mix all the seasonings listed above.




2: In a pan, heat 1 tbsp of oil over high heat. Cook pork until it’s half way cooked and have brown bits on the outside. In goes, garlic, leek and stalk part of bok choy. Cook them for about 2-3 mins over high heat. Add leaf part of bok choy and premixed seasonings. Let them cook away for another 1-2 mins. Drizzle 1 tbsp of toasted sesame oil and off the heat.





3; Transfer onto the plate and ready to be enjoyed.







<Miwa’s tips>

・rice wine and potato starch will hold the moisture of pork.


・You don't want to overcook otherwise it result in the pork is too tough and veggies are too soft.


・If you don’t have gochujang, swap for miso paste or oyster sauce


・Please adjust your taste with salt and pepper to your liking before you serve it.




<Recommended side dish>

JAPANESE PICKLED CUCUMBER

Japanese potato salad


<Storage time>

Store it in a air-tight container in the fridge for 3 days.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!






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