A quick and flavorful Chinese stir-fry featuring tender pork slices and crisp baby bok choy tossed in a savory chili sauce. Perfect for a weeknight dinner.
This classic home-style stir-fry comes together in under 30 minutes. The key is to have all your ingredients prepped before you start cooking, as stir-frying moves quickly.
Slice the pork loin against the grain into thin strips. Cut the baby bok choy into manageable pieces, keeping the tender leaves and stems together. Have your garlic, ginger, and chili bean paste ready nearby.
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the pork slices and spread them out in a single layer. Let them sear for 30 seconds without stirring, then stir-fry until they change color. Push the pork to the sides of the wok.
Add a bit more oil if needed, then toss in the minced garlic and sliced ginger. Stir-fry for about 30 seconds until fragrant—be careful not to burn the garlic.
Add the baby bok choy to the wok. Stir-fry over high heat for 2-3 minutes until the stems become slightly tender and the leaves wilt. The bok choy should still have a nice crunch.
Add the chili bean paste and soy sauce directly to the wok. Toss everything together quickly to coat evenly. Continue stir-frying for another minute until the pork is fully cooked and the bok choy is tender-crisp. Season with salt to taste, then finish with a drizzle of sesame oil if using. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
