Five-Spice Pork With Bok Choy and Green Onions
:max_bytes(150000):strip_icc():format(webp)/five-spice-pork-694819-hero-01-0e0a1f59458d45b8a93a485a5f6b5c1f.jpg)
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry, or Shaoxing rice wine
- 1 teaspoon five-spice powder
- 1 teaspoon cornstarch
- 8 ounces thinly sliced pork
- 1 tablespoon chicken stock, or water
- 1 teaspoon brown sugar, or granulated sugar
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped garlic
- 1 cup chopped bok choy
- 3 tablespoons chopped green onions
Instructions
- 1
Gather the ingredients.
- 2
In a bowl, combine soy sauce, sherry, five-spice powder, and cornstarch and stir well into a smooth sauce.
- 3
Add pork and stir to coat evenly. Set aside for 10 minutes.
- 4
In a small bowl, combine chicken stock, sugar, and salt and stir well. Set aside.
- 5
Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add garlic and toss well, until fragrant, about 15 seconds.
0.25 min - 6
Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
1.5 min - 7
Add bok choy and toss well. Add chicken stock mixture and cook, tossing occasionally, until pork is cooked through, 1 to 2 minutes more.
1.5 min - 8
Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.
Nutrition
Per serving (based on 2 servings)
