Super Easy Pork & Bok Choy Stir-Fry Recipe!

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free, while soy sauce is more widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a gluten-free thickener, but cornstarch is less expensive.

Slice pork tenderloin thinly against the grain.

Grate ginger and mix with a couple of tablespoons of water to make ginger juice.

Add ginger juice to the pork along with light soy sauce, sesame oil, white pepper, salt, and egg white.

Mix well and let marinate for 5-10 minutes.

Chop onion and spring onions into large chunks.

Quarter bok choy and tear into chunky pieces.

Smash garlic cloves but do not chop them finely.

Heat 3-4 tablespoons of crispy shot oil in a wok until hot.

Add marinated pork and let it cook without stirring for a couple of minutes until browned.

Remove pork from the wok, leaving some oil behind.

Add onion and spring onions to the wok and let them brown slightly.

Add bok choy and garlic to the wok, stirring until bok choy wilts.

Add a tiny bit of water to prevent burning.

Return the pork to the wok and mix well with the vegetables.

Add light soy sauce, sesame oil, oyster sauce, white pepper, and salt to season.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens