<ASIAN PORK STIR FRY WITH BOK CHOY>

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!

-MISO STIR FRY EGGPLANT

-BEEF AND GLASS NOODLE STIR FRY

-chicken saute with garlic onion sauce

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<ASIAN PORK STIR FRY WITH BOK CHOY>

＜Yield> 2-3 servings

<Prep time> 5 minutes

<Cook time> 6 minutes

<Ingredients>

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

Seasoning

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

<Optional toppings>

any chili sauce

<Directions>

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.

<Miwa’s tips>

・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>

JAPANESE PICKLED CUCUMBER

Japanese potato salad

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

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<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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