Are there any bok choy lovers like me? It’s the greatest season for bok choy now. We are going to make a special bok choy stir fry from the widespread garlic or oyster sauce model by combining a magic ingredient—pork stomach. It’s savory, a bit bit spicy, and has a powerful aroma from the animal fats launched by the pork stomach.

Probably the most well-known and fashionable dish is Bok Choy stir fry with oyster sauce. It’s a Cantonese model. That basic model is with a barely candy and savory style.

My hometown has a special model that mixes crispy pork stomach, aromatics, and purple chili papers. It will make the bok choy totally different by absorbing the flavors of the pork stomach.

In case you are a pork stomach lover like me, you’ll agree that pork stomach is a sport changer. Even a small portion can improve the dish by stirring a darkish, leafy inexperienced vegetable or frying it in fried rice.

Cook dinner’s Word

• Take away the pores and skin of the pork stomach strip, as it could be laborious to chew on this recipe. However you possibly can maintain them for soups or pork stomach pores and skin cracks.
• There are two methods of spicing up the dish. The primary is so as to add extra chili papers. The second manner is so as to add these pepper circles together with the aromatics.
• Sear the pork stomach till barely crispy to type a texture akin to the delicate bok choy vegetable.
• In case your pork stomach is barely overly fatty, pour some further oil and put it aside for an additional soup or stir fry after searing the pork stomach strips.
• Including a small quantity of sesame oil cannot solely enhance the flavour but additionally assist make the bok choy a bit bit shiny with a greener shade.

Step by Step

Wash and drain the bok choy. In case you get a bigger bok choy, lower it into sections. Take away the pores and skin of the pork stomach after which lower into small strips or slices.

In a sizzling wok, add some oil after which fry pork stomach till barely seared. On this course of, the pork stomach will launch some lard which is able to improve the flavour of bok choy tremendously. We like to fry inexperienced leaf greens with animal fats.

Add garlic, scallion, ginger, and light-weight soy sauce. Fry for some time till the flavors are properly mixed.

Add the bok choy and proceed to fry till the leaf turns into delicate. Then, add the remaining gentle soy sauce and a small pinch of salt.

Lastly, add the purple Thai pepper circles. I like so as to add Thai pepper on this step because it reduces the warmth and retains a contact of freshness from these papers.

• 5 bok choy separated
• 1 tbsp. vegetable cooking oil
• 100 g pork stomach , lower into small items
• 2 garlic cloves ,minced
• 1 thumb ginger , minced
• 1 scallion , minced
• 3 recent purple Thai pepper
• 2 tbsp. gentle soy sauce ,divided
• a small pinch of salt
• 1 tsp. sesame oil

• Put together Bok Choy: Wash and drain the Bok Choy. In case you get a bigger Bok Choy, lower it into sections.

• Prepare Pork Stomach: Take away the pores and skin of the pork stomach after which lower into small strips or slices.

• In a sizzling wok, add some oil after which fry pork stomach till barely seared. On this course of, the pork stomach will launch some lard which is able to improve the flavour of bok choy tremendously. We like to fry inexperienced leaf greens with animal fats.

• Add garlic and ginger, and half of the sunshine soy sauce. Fry for some time till the flavors are properly mixed.

• Add the Bok Choy and proceed to fry till the leaf turns into delicate.

• Add the remeaning gentle soy sauce and a really small pinch of salt.

• Lastly, add the purple Thai pepper circles. I like so as to add Thai pepper on this step because it reduces the warmth and retains a contact of freshness from these papers.

• Add sesame oil, combine properly and serve sizzling.

Energy: 324kcal | Carbohydrates: 32g | Protein: 25g | Fats: 27g | Saturated Fats: 8g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 10g | Trans Fats: 0.03g | Ldl cholesterol: 24mg | Sodium: 1472mg | Potassium: 3628mg | Fiber: 14g | Sugar: 17g | Vitamin A: 62556IU | Vitamin C: 631mg | Calcium: 1478mg | Iron: 12mg