Pork & Bok Choy Stir-Fry

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Written By Lonny Hurley
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Few things are as satisfying as a good stir-fry. If at all possible, be sure to cook your jasmine rice a day in advance, then refrigerate until you’re ready to use. Hot, fluffy rice can render a stir-fry mushy — but utilizing cold, day-old rice that’s lost some of its moisture will give your stir-fry that crisp, alluring texture.

Yield: All recipes serve 2 people

Chef Notes: Shaoxing wine is a fantastic pantry staple to have on hand — this rice cooking wine is almost as fundamental to Chinese cooking as soy sauce. Just a splash adds zing to soups, broths, and stir-frys, But if you absolutely have to use a substitute, try equal parts rice vinegar and soy sauce.

Components

  • Jasmine rice

  • Bok choy

  • Pork

  • Sauce

  • Toasted sesame seeds

  • Sliced scallions

  • Crispy shallots

Mise

Cook rice: Cook jasmine rice according to package instructions. Set aside, preferably overnight.

Prep bok choi: Bring a pot of water to a boil and blanch bok choy until vibrant green and fork tender. While bok choy is blanching, prepare an ice bath. Remove from water with a slotted spoon and shock in ice bath. Remove from ice bath and set aside.

Brown pork: In a heavy skillet over medium-high heat, brown pork until crisp, with no trace of pink remaining. Set aside, reserving skillet.

Make sauce: In a small saucepan over medium heat, sauté garlic and ginger in 1 t neutral oil until just softened. Add soy sauce, oyster sauce, Shaoxing wine, and sesame oil and bring to a simmer. Remove from heat.

Stir-fry: Heat remaining 3 T oil in reserved skillet, then add cooked jasmine rice to pan and spread out evenly with a spatula, pressing down lightly. Allow underside of rice to fry undisturbed for 2–3 minutes, then stir and let crisp up for another 2–3 minutes. Add bok choy, pork, and about 3 T of sauce and stir to combine. Stir-fry mixture until bok choy and pork are hot. Taste and add more sauce as needed.

Finish

Plate by scooping into bowls. Garnish with toasted sesame seeds, scallions, and shallots, and serve with additional sauce on the side.

Lonny Hurley
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