Following my last post of ‘family classics’ back at home (sweet garlic and ginger pork), here’s another dish that we eat all the time, with slight variations – bok choy with pork and garlic (of course you can use baby bok choy too!) For those who are confused, most Chinese families cook a few dishes and eat them with rice, like in a Western family-styled meal. All the dishes are shared with everyone else, and a general rule would be to have one meat dish and two veggie dishes for regular meals. For fancier dinners, there would be one dish per person at a table. Eg. 10 dishes for dinner for ten people. I much prefer family-style dinners as it is more intimate, and there is much more variety when you’re sharing food with others!
- 1 pound bok choy (or baby bok choy), leaves separated and washed, cut bigger leaves into half
- 4 oz sliced pork
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
Ingredients for Pork Marinade
- 1 teaspoon corn starch
- 2 teaspoon soy sauce
- dash of white pepper
- 1 teaspoon sesame oil
In a bowl, add pork and add all the ingredients for the marinade to the bowl.
Mix the marinade with the pork and let marinate for 10 minutes.
In a heated pan, add oil and fry garlic until fragrant (about 30 seconds.)
Add pork to the pan, and stir fry until pork is half cooked.
Add the bok choy to the pan and fry until the bok choy is cooked.
Add soy sauce, then stir fry to combine.
Serve and enjoy!