Ginger Soy Pork Stew with Bok Choy
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1.5 pounds boneless pork cubes
- 3 tablespoons soy sauce
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 cups chicken broth
- 4 heads baby bok choy, halved lengthwise
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the pork cubes, season with salt and pepper, and brown on all sides for about 5 minutes.
- Stir in the diced onion, minced garlic, and grated ginger. Cook for 2 minutes until the onion softens.
- Pour in the soy sauce and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the pork is tender.
- Add the halved bok choy to the pot. Simmer uncovered for 5 minutes until the bok choy is bright green and slightly wilted.
- Taste and adjust seasoning if needed. Ladle into bowls and top with sliced green onions.
Notes
Add the bok choy only at the end so it stays tender-crisp instead of turning mushy. If the broth tastes too strong, stir in a splash of water after simmering. Leftovers keep well in the fridge for two days and reheat gently on the stove without overcooking the greens.
Course: Main Course
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board