Pork and Bok Choy Stir-Fry Recipe | Yummly

Pork and Bok Choy Stir-Fry

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Optional: Can use peanuts sesame seeds or thinly sliced chilies in place of cashews.


  • 1 pound boneless pork loin (2” long strips)
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon red pepper flakes (crushed)
  • kosher salt (as needed)
  • 3 tablespoons soy sauce (divided)
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Chinese rice wine (or dry sherry)
  • 2 tablespoons vegetable oil (divided)
  • 1 red pepper (large, julienne)
  • 1 large carrot (julienne)
  • 6 scallions (ends trimmed, bias cut)
  • 1 piece ginger (peeled, thinly sliced crosswise)
  • 8 baby bok choy (small, cut crosswise into 2-inch pieces or 4 heads)
  • white rice (steamed, as needed)
  • cashews (toasted and chopped, as needed)
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    1. For the Pork: Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
    2. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
    3. Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
    4. Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
    5. Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.
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