Bok choy with white pork is a dish made with pork and bok choy, a type of Chinese cabbage. The pork is cooked with ginger and garlic, and the bok choy is stir-fried with oyster sauce.
Slice pork against the grain into thin strips about 2 by 1/2.
Seperate outer fleshy stalks from center flower stalk of bok choy.
Use center stalk in another stir-fry dish or in soup.
Wash outerstalks, and diagonally slice into 3 pieces.
The meatier ends of thestalks should be sliced a little thinner.
Swirl oil around in very hot wok.
When oil begins to smoke, add porkand stir-fry until meat is seared (about 1 minute).
Add bok choy,garlic and ginger.
Stir-fry until green leaves are bright andshrivelled,stirring and tossing constantly so stalks won't burn.
Add salt, stock, sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or lesson high heat, until stalks are tender but still crisp.
Pushingredients up side of wok; dribble cornstarch paste into liquid andstir to make a light sauce.
Recombine and add MSG.
Serveimmediately.
Serves 4 .
Ingredients
Directions
Slice pork against the grain into thin strips about 2 by 1/2.
Seperate outer fleshy stalks from center flower stalk of bok choy.
Use center stalk in another stir-fry dish or in soup.
Wash outerstalks, and diagonally slice into 3 pieces.
The meatier ends of thestalks should be sliced a little thinner.
Swirl oil around in very hot wok.
When oil begins to smoke, add porkand stir-fry until meat is seared (about 1 minute).
Add bok choy,garlic and ginger.
Stir-fry until green leaves are bright andshrivelled,stirring and tossing constantly so stalks won't burn.
Add salt, stock, sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or lesson high heat, until stalks are tender but still crisp.
Pushingredients up side of wok; dribble cornstarch paste into liquid andstir to make a light sauce.
Recombine and add MSG.
Serveimmediately.
Serves 4 .
