Pork and Vege Stir Fry
Baby Bok Choy
Background:
Quick and healthy stir fry meal. From prep to plating, the meal takes roughly 1/2 hour.
Prep (Pork and Vege Stir Fry):
Part I
- 6-8 oz. of pork center loin thinly sliced
- 1 TS sugar
- 1 TB soy sauce
- 1/2 TS "5 spice powder"
- 1 TB rice wine
- 1 TS corn starch
- Combine ingredients (except chili) and marinade for ~ minimum of 15 min. prior to cooking
Part II
- 2-3 dry chili pods
- 1 Potato - sliced into long 1/4" slices
- 1 carrot - sliced into thin slices
- 1 onion - halved then thinly sliced
- 2 sprigs of scallion chopped into 3" segments
Cooking (Pork and Vege Stir Fry):
- Heat ~ 1 TB oil in large wok or pan to "medium high"
- Sear the pork slices in pan ~ 1/2 min on each side or until just cooked through
- Remove from pan and set aside
- Add chili pods, potatoes and carrots to the pan and stir fry until cooked through but "al dente"
- Add onions and scallions and stir fry until onion is translucent
- Add ~ 1 TS salt to vegetables and stir fry for additional ~ 1 min
- Add the pork back into the pan and stir fry for ~ 1 min until heated through
- If the pan is dry and sticky due to the corn starch, add ~1/4 cup of water to pan to dissolve caramelized bits and create a light "sauce"
Prep (Baby Bok Choy):
- Cut off bottoms of the bok choy ~ 1/2" from base
- Peel off leaves and wash thoroughly to get rid of residual sand
Cooking (Baby Bok Choy Stir Fry):
- Add 1 TB oil to pan and turn heat on high
- Add Bok Choy to pan and stir fry until softened
- Add 1 TS salt
- Remove from pan and serve
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