Ginger-Soy Pork Stew with Bok Choy and Rice
Equipment
- Dutch oven
- Mixing bowl
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 2 cups chicken broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 bunches bok choy, chopped into 2-inch pieces
- 4 cups cooked white rice, for serving
- 2 green onions, sliced, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides for about 6 minutes total.
- Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
- Pour in the soy sauce and chicken broth. Bring the mixture to a simmer, then lower the heat, cover, and cook for 45 minutes until the pork is tender.
- Stir the cornstarch slurry into the pot and simmer uncovered for 5 minutes until the gravy thickens.
- Add the bok choy and cook for 3 minutes until it softens slightly but still holds texture.
- Spoon the stew over bowls of cooked white rice and top with sliced green onions.
Notes
Add the bok choy right at the end so it stays bright green and crisp instead of turning mushy. If the gravy thickens too much while it sits, stir in a splash of broth before serving. Leftovers reheat well on the stovetop with a little extra liquid to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Dutch oven, Mixing bowl
Cuisine: Asian
Equipment: Dutch oven, Mixing bowl