This Pork and Bok Choy Stir Fry is one of the easiest stir fries I have ever made. Usually I use some minced fresh garlic, but this time I just grabbed a bottle of chili garlic sauce and that was that, and it brought the flavor. Add more if you like things spicy—this was just a gentle hit of heat.
Instead of pork you could use chicken or beef or extra firm tofu. Or could also use shrimp—if they are jumbo, the cooking time is about right. If they are smaller you may need to reduce the initial cooking time, or just cook them through and add them at the very end.
This whole thing takes 20 minutes start to finish, including prepping the ingredients. Talk about your weeknight dinner. And as I may have mentioned once or 50 times, I can never go wrong with a stir fry in my house. If you need to make more, do it in batches—you never want to crowd a stir fry into a pan because then the ingredients just steam, and you don’t get any caramelization—in this case on the pork.
Chili garlic sauce can be found wherever Asian ingredients are sold. It’s a pretty common staple, a mix of ground chilis and garlic and a bit of vinegar, which adds a little bit of acid to different dishes—any pretty much any savory dish benefits from a bit of acid. Like salt…. but not salt.
Super simple, but not short on flavor.Tweet This
With rice, this is an all-in-one meal.
Let the stir fries continue:
- Chicken Stir Fry with Peanuts
- Shrimp and Broccoli Stir Fry with Udon Noodles
- Chicken, Broccoli and Sugar Snap Pea Stir Fry
- Lemon and Scallion Chicken Stir Fry
- Chicken and Cabbage Stir Fry with Miso Sauce
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir Fried Beef and Vegetables
And you may also want to know:
Pork and Bok Choy Stir Fry
- 2 tablespoons vegetable or canola oil divided
- 1 ½ pounds pork loin or chops cut into 1-inch pieces
- Kosher salt and freshly ground pepper to taste
- 1 pound baby bok choy bottom trimmed and cut crosswise into 1 1/2-inch pieces
- ¼ cup less-sodium soy sauce plus more if desired
- 1 tablespoon chili garlic sauce
- 6 scallions sliced
- Hot cooked rice white or brown to serve
- Heat the oil in a large skillet or wok over medium high heat. Season the pork with salt and pepper, and sauté the pork in two batches, for 3 minutes each, until browned and almost cooked through. Transfer the pork to a plate as each batch is finished.
- Return the pan to the heat, and add the remaining tablespoon oil. Add the bok choy and sauté for 2 minutes until it begins to wilt. Add the soy sauce, chili garlic sauce, scallions and 1/2 cup water to the pan, and continue to cook for 1 more minute, stirring frequently, until the sauce has blended nicely and coats the bok choy. Return the pork to the pan and cook until the pork is cooked through, about 1 more minute, and everything is well combined.
- Serve hot with the rice of your choice.
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