Stir-Fried Baby Bok Choy with Pork Belly
Leafy greens are iconic in Hmong cuisine, and in keeping with the instinct to use whatever is in season, the many types are used interchangeably in recipes.
Ingredients
½ pound pork belly, (or use loin roast with some fat on it)
1 bunch baby bok choy or other leafy green vegetable, (about 10 small heads)
2 tbsp. vegetable oil
1 tsp. salt
1 chicken bouillon cube, (Asian-style or MSG-free)
Directions
Cut the pork belly slab or loin roast into pieces about 1 inch long and 1/8 inch thick.
Wash the bok choy, pulling each leaf off the head. Cut each leaf in half lengthwise and dry them in cotton cloth or on paper towels.
Heat oil in wok over high flame. Add pork, salt and bouillon cube. Stir-fry about 10 minutes.
Add bok choy and stir-fry 5 more minutes.
The dish is done when meat is cooked, bok choy leaves are limp, stems are still a bit crispy and a glossy glaze covers all.
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