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Ginger Soy Pork Chop Stew with Bok Choy and Shiitakes
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon vegetable oil
  • 4 boneless pork chops, cut into 1-inch pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 8 ounces shiitake mushrooms, sliced
  • 4 cups low-sodium chicken broth
  • 1/4 cup soy sauce
  • 4 baby bok choy, quartered
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork chop pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion starts to soften.
  • Add the shiitake mushrooms and cook for another 3 minutes, stirring occasionally.
  • Pour in the chicken broth and soy sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
  • Stir in the bok choy and simmer uncovered for 5 more minutes until the bok choy is tender but still bright green.
  • Remove from heat and sprinkle with sliced green onions before serving.

Notes

For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 2 minutes of simmering. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth to loosen the texture. If you prefer less salt, use reduced-sodium soy sauce and taste before adding more at the end.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife