Traditional recipes

Pork and Bok Choy Stir-Fry

Pork and Bok Choy Stir-Fry


  • 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
  • 2 tablespoons vegetable oil, divided
  • 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
  • 1 2-inch piece ginger, peeled, thinly sliced crosswise
  • 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
  • Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Recipe Preparation

  • Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

  • Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.

  • Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

  • Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

Reviews Sectionloved this, the bok choy flavor was allowed to shine and caramelizing the pork was lovely. great recipe.brushjlsolon, ohio07/18/20I know that it's called "pork and bok choy stirfry" so I really should have expected it but it was kind of underwhelming being just pork and bok choy. I might remake it and add in some other veggies, like bell peppers. I used pork tenderloin as there was no pork shoulder at the store, and it was still tender and flavorful.This is one of our “go to” recipes. The ginger and the vinegar are a perfect foil the savory pork and crunchy book choy. We cheat and add minced garlic (since we like what it adds), but it is great with or without. We serve it with brown jasmine rice as we like the texture it provides.I just made this recipe and it was so good!!! Very filling and I opted for jasmine rice as the side... Next time definitely adding the crushed peanuts!abmoser20San Antonio, TX01/12/20Made this exactly as written. Way too salty.

Watch the video: The BEST pork belly youve ever tasted!!!