Updated: Feb 24
Nothing beats a quick stir fry when it comes to a weekday dinner.
This Asian pork stir fry recipe will certainly become a new weekday dinner staple since it only takes 11 minutes in total.
Here is a list of the quick Asian stir frys I have introduced!
<ASIAN PORK STIR FRY WITH BOK CHOY>
＜Yield> 2-3 servings
<Prep time> 5 minutes
<Cook time> 6 minutes
2 heads bok choy
150g thinly sliced pork shoulder or pork belly
½ cup leek, chopped (white part only)
1 tablespoon potato starch/ corn starch
1 tablespoon Toasted sesame oil
2 teaspoon rice wine without MSG and salt
1 clove garlic
salt & pepper
1 tablespoon ochujang
1 tablespoon Soy sauce
1 tablespoon Mirin
1 tablespoon rice wine without MSG and salt
1 teaspoon oyster sauce
½ teaspoon ginger, grated
any chili sauce
1. Separate the leaves from the stalk of the bok choy. Chop each into bite sized pieces. Slice leek into ½ inch thick slices. Slice the garlic thinly. Chop pork slices into bite sized pieces. Season the pork with a pinch of salt, pepper and rice wine. Lightly coat all the pork pieces with potato starch. Mix all the seasonings listed above.
2. In a pan, heat the oil over high heat. Cook the pork until it’s half way cooked and has brown bits on the outside. In goes the garlic, leeks and the stalk parts of the bok choy. Cook them for about 2-3 minutes over high heat. Add in the leaf part of bok choy and premixed seasonings. Let them cook away for another 1-2 minutes. Drizzle with toasted sesame oil and remove from heat.
3, Transfer to plates and now it's ready to be enjoyed.
・Rice wine and potato starch will hold in the moisture of the pork.
・You don't want to overcook this recipe otherwise it will result in the pork being tough and the veggies too soft.
・If you don’t have gochujang you can swap for miso paste or oyster sauce.
・Please adjust the taste with salt and pepper to your liking before you serve it.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 3 days.
<Did you try this recipe??>
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