ROAST PORK WITH BOK CHOY

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Roast Pork with Bok Choy image

A good recipe for using up leftover roast pork. Omit the salt if you wish. If you want a thicker sauce, increase the amounts of cornstarch and water. Recipe from "Madame Wong's Long-Life Chinese Cookbook" my favorite Chinese cookbook!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb roast pork, sliced thin
4 tablespoons peanut oil
1/2 lb bok choy, thinly sliced
1/4 lb snow peas, washed,strings removed (pea pods)
1 teaspoon salt
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1 teaspoon water

Steps:

  • Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
  • Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
  • Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
  • Combine cornstarch and water; add to wok and stir until thickened.
  • Serve over rice or ramen noodles.

Nutrition Facts : Calories 263.2, Fat 20.4, SaturatedFat 4.6, Cholesterol 33.9, Sodium 1168, Carbohydrate 5.8, Fiber 1.4, Sugar 3.2, Protein 14.5

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