This pork stir fry dish is flavored with black bean and hoisin sauces, creating a salty-sweet mouthful. Tender pork chops and crispy bright green baby bok choy comes together for an attractive and easy weeknight quickie! Serve with fragrant jasmine rice for a satisfying asian meal cooked at home.
Stir Fry Pork with Baby Bok Choy Recipe
2 baby bok choy, trimmed, sliced into 1 inch pieces
3 thick cut, boneless pork chops (about 1 1/4 lbs), trimmed of fat, sliced thinly into 1/4 inch pieces
2 eggs, separated, yolks reserved for another use
1 tsp salt
1 T black bean sauce
1 T hoisin sauce
1 T saké or rice wine
1 T soy sauce
1 T sesame oil
4-6 T sesame or grapeseed oil, more if necessary
Mix egg whites and salt in medium bowl. Add pork slices and stir with a fork to coat. Allow meat to marinate for 15-30 minutes.
Note: many Chinese recipes will include cornstarch, a traditional requirement of the marinating process, called velveting because of how the marinade ingredients soften the meat, coating it to protect it from browning, and locking in moisture. Because I like to eliminate carbohydrates whenever I can (and one tablespoon of cornstarch will add 30 calories and 7 carbs to your meal), I skip the cornstarch, using the egg whites and whatever else I decided to add for the sauce. What I found is a great result: your meat will remain moist, and only brown slightly, because the protein in the egg whites will bind the marinade sauce to it.
Whisk black bean sauce, hoisin sauce, saké, soy sauce and sesame oil in small bowl.
Note: When stir frying, it’s essential to have every element of the dish ready to go — at your fingertips. Once the heat is on (literally), there is no time to waste. That’s why I have all the veggies chopped up and ready to toss in, and the sauce is ready to go as well. Prep is key for asian cooking. Get all the parts ready to go, and turn on the heat. Dinner will be ready in minutes!
To Cook the Meal:
Heat 4-6 T oil in wok or large nonstick skillet over high heat. Add baby bok choy and stir fry the vegetables until they are covered in oil and are bright green. Remove from wok and drain on plate covered in paper towel.
Add more oil if needed to wok. Continue heat on high. Using slotted spoon, remove pork from marinade, allowing excess marinade to drain, and add to the wok. Stir fry until pork has turned white. Do not allow the meat to brown. Return baby bok choy to skillet and add mushrooms, tossing to combine.
Stir sauce ingredients well, and then add to wok. Continue stirring and tossing mixture until sauce has thickened slightly and pork is cooked through with no pink.
Serve with jasmine rice. Serves 4.
Stephanie Davis, a Certified Wine Educator from Winacea, recommends a light Pinot Noir like a German Spätburgunder. Why Pinot Noir? Stephanie believes it plays nice with food. One of her favorite producers is August Kessler. Keep in mind that good German wine will cost $20 and up a bottle, and if you find one under $15, steer clear. Stephanie means what she says.
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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme , or on Twitter @where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.