Best 3 Pork Bok Choy Stir Fry Recipes

PORK AND BOK CHOY STIR FRY

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.

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

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.