Stir-fried pork with bok choy

Stir-fried pork with bok choy


1 person made this

Bok choy supplies the same disease-fighting anti-oxidants as other cabbages, as well as considerably higher amounts of calcium and beta carotene.

Lynn Lewis

Serves: 4 

  • 3 tablespoons dry sherry or rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon cornflour
  • 1 teaspoon dark sesame oil
  • 1 teaspoon brown sugar
  • ¼ teaspoon black pepper
  • 500 g pork tenderloin, cut into 3 mm-thick slices
  • 2 tablespoons vegetable oil
  • 5 cups (450 g) coarsely chopped bok choy
  • 2 cloves garlic, minced

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Stir together half the sherry and all the soy sauce, cornflour, sesame oil, sugar and pepper in a small bowl. Add pork. Toss to coat. Marinate at room temperature for 15 minutes.
  2. Heat 1 tbsp oil in large non-stick frying pan or wok over high heat. Add bok choy. Stir-fry 2 minutes. Cover. Cook until wilted, about 2 minutes. Transfer bok choy to a plate. Discard liquid left in frying pan.
  3. Add remaining oil to pan. Add garlic. Sauté 15 seconds. Add the pork mixture and stir-fry until the meat is just cooked through, 3 to 4 minutes. Add bok choy and remaining sherry. Cook until heated through. Serve immediately.

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Reviews (2)


Used different ingredients. When I tasted the dish at the end I thought it needed a bit more flavour so I added some finely chopped fresh ginger. It improved the taste, but ideally I would have added it earlier in the cooking, either with the meat, or even added it to the marinade. - 09 Jun 2009


Very disappointed with this recipe. It had virtually no flavour! I used ginger too and marinated the meat for over an hour but still below average. - 27 Feb 2015

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