Introduction: Shredded Pork With Bak Choy
This is my go-to Chinese dish when I'm feeling lazy, but still want to make dinner (and have leftovers for tomorrow). The simple recipe of meat, vegetable, marinade, and stir fry is am easy and failsafe way for a cheap and nutritious meal.
Step 1: Ingredients
- 1 bowl of shredded (or ground) pork
- 1 handful of baby bak choy
- 3 cloves of garlic
- Light soy sauce
- Corn Starch
TIP: Use about 2-3 times as much bak choy as you actually want to eat, as this vegetable tends to shrink drastically when you stir fry!
Step 2: Prep Your Ingredients
Prepare your ingredients for cooking:
- Slice or mince the cloves of garlic
- Marinate the pork with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and the garlic (the corn starch is optional here, but adding it in really helps to tenderize the meat!)
- Cut off the ends of the bak choy and wash the leaves thoroughly
Step 3: Cook the Meat
After marinating the meat for about ~5-10min, it's time to cook the meat. I usually stir fry meat before veggies because they take longer to cook, and I like to make sure the meat is cooked through before I start adding in vegetables.
- Heat the pan on high heat with ~2 tablespoons of cooking oil
- When the pan is heated enough, add the meat, garlic, and marinade into the pan
- Cook the meat until the pink disappears - if you aren't sure if the meat is cooked enough, simply cut a shred in half and check to make sure there is no pink on the inside
Step 4: Add in the Bak Choy
When the meat is cooked, add in the bak choy, and you're done.
- Add the bak choy to the pan and stir fry
- The bak choy will shrink drastically as you cook, and darken in color. Continuously taste-test the bak choy and add in salt to taste (for the amount shown in the pictures, I like to start at around 0.5 teaspoons)
- You know you're done when the leaves of the vegetable have darkened, and the stems look less stiff.
Let it cool a bit, and serve over rice for a simple and quick dinner!