Aromatic Chinese Stir-Fried Bok Choy
Aromatic Chinese Stir-Fried Bok Choy
How to Make Chinese Stir-Fried Bok Choy with Pork and Shrimp
I don’t often get to enjoy bok choy, but I managed to find a great deal on it at a large supermarket and decided to make a delicious Chinese-style stir-fry. This recipe captures the unique charm of Chinese cuisine, distinct from Korean styles. It features tender pork, plump shrimp, and crisp bok choy, creating a dish that’s both texturally satisfying and bursting with flavor. The harmony of fresh bok choy with the other ingredients is wonderful, and its simple preparation makes it perfect for a special meal. Come discover the delightful taste of Chinese stir-fried bok choy!
Main Ingredients- 11 Bok Choy (cleaned and trimmed)
- 5 cloves Garlic (minced)
- 2 Shiitake Mushrooms
- 1/3 stalk Scallion (green onion)
- 1/2 cup Sliced Pork for Japchae (stir-fried noodles)
- 1/3 cup Shrimp (peeled, deveined, and drained)
- 1/3 Tbsp Roasted Sesame Seeds
Marinade & Sauce- Pinch of Salt
- Pinch of Black Pepper
- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 6 Tbsp Water
- 1 Tbsp Cornstarch
- Pinch of Salt
- Pinch of Black Pepper
- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine)
- 6 Tbsp Water
- 1 Tbsp Cornstarch
Cooking Instructions
Step 1
For the bok choy, carefully trim the very base where the leaves attach, removing any dirt. Wash the bok choy thoroughly under running water, shaking off any excess moisture. This ensures they are clean and ready to cook.
Step 2
Pat the sliced pork dry with paper towels to remove any excess moisture or blood. Season it with a pinch of salt and pepper, then gently toss to marinate. This step helps to tenderize the pork and remove any gamey odors.
Step 3
Rinse the shrimp under cold running water to clean them. After washing, place them in a sieve to drain thoroughly. Excess water can dilute the sauce and affect the cooking process.
Step 4
Prepare the shiitake mushrooms by trimming off the tough stems. Slice the mushroom caps into approximately 0.3 cm thick pieces. You can adjust the size according to your preference.
Step 5
Slice the green part of the scallion diagonally into about 0.3 cm thick pieces. Mince the garlic or slice it thinly. Slicing the aromatics enhances their fragrance when stir-fried.
Step 6
Heat a wok or large skillet over medium heat and add cooking oil. Add the sliced scallions and minced garlic, stir-frying until they become fragrant. This infuses the oil with their delicious aroma.
Step 7
Once the scallions and garlic are fragrant, add the marinated pork slices. Break up any clumps with your cooking utensil and stir-fry until the pork is no longer pink.
Step 8
When the pork is about 80% cooked, add the prepared shrimp to the wok. Continue to stir-fry until the shrimp turn pink and opaque.
Step 9
Once the shrimp are about 80% cooked, add the bok choy and sliced shiitake mushrooms to the wok. Stir-fry over high heat for a short time to keep the bok choy crisp and vibrant.
Step 10
As the bok choy begins to wilt slightly, pour in the prepared sauce mixture (oyster sauce, soy sauce, sugar, mirin, water, and cornstarch). Stir quickly to combine everything evenly with the ingredients.
Step 11
Continue to stir-fry until the sauce thickens and coats all the ingredients beautifully. Turn off the heat and sprinkle with roasted sesame seeds. Your flavorful Chinese stir-fried bok choy is ready to be served and enjoyed, perhaps with a side of warm rice!
