Bok Choy with Pork
All you need is some steamed rice when making this fragrant combination of pork and Chinese-style vegetables.
1/2 pound pork loin
1 pound bok choy*
3 tablespoons water
1 tablespoon cornstarch
3 tablespoons vegetable oil
1 clove garlic, crushed
1/2 teaspoon grated gingerroot
1/4 cup chicken broth
1 teaspoon sherry
1/2 teaspoon granulated sugar
1/4 teaspoon salt
- Slice pork into thin strips; about 2-inches long by 1/2-inch wide; set aside.
- Rinse bok choy and slice into 3-inch pieces; set aside.
- Stir water and cornstarch together until combined; set aside.
- Heat oil in a wok or deep skillet over high heat, until hot but not smoking; add pork and stir-fry until seared, about 1 minute.
- Add bok choy, garlic and ginger. Stir fry until the leaves of the bok choy are dark green and just wilted, about 2 minutes.
- Add chicken broth, sherry, sugar and salt. When the liquid begins to boil, cover, and steam for 1 minute, or until the stalks are tender-crisp.
- Push the ingredients up the sides and reserved cornstarch and water mixture and stir to make a light sauce. Stir well to coat pork and bok choy. Serve immediately.
Makes 4 servings.
*Bok choy is a Chinese vegetable with dark green leaves and creamy white stalks. It can be found in the specialty produce section of many grocery stores or at Asian grocery stores. Napa cabbage is another Asian vegetable that would work well in this recipe.