Best Pork Bok Choy Stir Fry Recipes
PORK AND BOK CHOY STIR FRY
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
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.
BOK CHOY AND PORK STIR-FRY - QUICK AND EASY
Found on Canadian Living website. (Developed by The Canadian Living Test Kitchen). We really enjoyed the great flavour and the simplicity of this recipe. The first time I made this I only had pork chops on hand and they cooked up just fine. I haven't yet used five-spice powder... the ginger worked nicely.
Provided by Lambkyns
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thinly slice pork; set aside.
- In small measuring cup, whisk together water, cornstarch, soy sauce and hoisin sauce; set aside.
- In wok or large skillet, heat half of the oil over high heat.
- Stir-fry pork, in batches, until browned, about 3 minutes; transfer to bowl.
- Add remaining oil to wok. Stir-fry bok choy, green onions, five spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
- Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute.
- Serve over rice.
Nutrition Facts : Calories 485.9, Fat 11.9, SaturatedFat 2.5, Cholesterol 82.2, Sodium 424.2, Carbohydrate 59.6, Fiber 1.7, Sugar 2.2, Protein 32.3
CHAR SIU PORK CORN AND BOK CHOY STIR FRY
Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.
Provided by The Flying Chef
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
- Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
- Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
- To Serve: Serve as is for a low carb meal or over rice.
Nutrition Facts : Calories 325.8, Fat 13.7, SaturatedFat 3.4, Cholesterol 94.5, Sodium 395.4, Carbohydrate 15.7, Fiber 3.3, Sugar 6.4, Protein 35.9
PORK & BOK CHOY STIR-FRY
Steps:
- 4 servings | Active Time: 40 minutes | Total Time: 40 minutes Preparation 1.Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. 2.Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl. 3.Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes. 4.Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles. Nutrition Per serving : 374 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 55 mg Cholesterol; 51 g Carbohydrates; 29 g Protein; 2 g Fiber; 775 mg Sodium; 975 mg Potassium 3 1/2 Carbohydrate Serving Exchanges: 3 starch, 1 vegetable, 2 lean meat, 1 fat Tips & Notes Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets. We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium "cooking" sherry. Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
PORK AND BOK CHOY STIR FRY
Number Of Ingredients 10
Steps:
- 1. Bring a large saucepan of water to a boil. Add noodles, cook according to directions. Drain and rinse with cold water and set aside.
- 2. Slice pork into thin pieces, then slice lick matchsticks. Whisk water, rice wine, soy sauce, and cornstarch in a small bowl.
- 3. Heat oil in skillet over medium heat. Add onion and cook stirring constantly until they begin to soften (2 - 3 minutes).
- 4. Add bok choy and cook, stirring occasionally until beginning to soften ( about 5 minute)
- 5. Add pork, garlic, and chili garlic sauce. Cook, stirring until pork is cooked through. (2 - 3 minutes)
- 6. Whisk cornstarch mixture again, add to pan and bring to a boil. Cook, stirring until sauce has thickened. ( 2 - 4 minutes)
- 7. Serve over noodles.
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