Stir-Fried Bok Choy with Meat

Ingredients

• 150 g pork belly (sliced (referred to as edible fat meat))
• 3 garlic (cloves, minced)
• 1 tbsp cooking wine (Shaoxing wine recommended)
• 1 tsp dark soy sauce (for color)
• 400 g bok choy (cleaned and cut into bite-sized pieces)
• 0.5 tsp salt (or to taste)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce

Steps

1. 1

   Heat a wok or large skillet over high heat. Add the sliced pork (fat meat) and stir-fry until the fat renders and the color changes.

2. 2

   Add the minced garlic, cooking wine, and dark soy sauce to the pan. Stir-fry quickly until the aromatics are fragrant and the meat is evenly coated.

3. 3

   Add the bok choy to the wok. Stir-fry over high heat until the leaves and stems begin to soften.

4. 4

   Season the dish with salt, light soy sauce, and oyster sauce.

5. 5

   Toss everything together over high heat until well mixed and the sauce is evenly distributed. Serve immediately.

Notes

The transcript mentions 'Batshui', which is a phonetic interpretation of the Cantonese pronunciation for Bok Choy (Baak Choi). For best results, ensure the wok is very hot before starting to achieve 'wok hei'.

Nutrition per serving

• main
• stir-fried
• pork
• bok choy
• Chinese
• quick meal