During the week, when I’m short on time, this is what I make: teriyaki pork with Shanghai bok choy. It’s so simple and quick to make. But don’t let the easy recipe fool you. The pork is so flavourful and the bok choy is pretty tasty, too! Enjoy!
Recipes (adapted from epicurious):
Makes 2 servings
- 1 large garlic clove, finely chopped
- 1/3 cup soy sauce
- 2 tbsp mirin (sweet Japanese rice wine) or cream Sherry
- 2 1/2 tbsp cider vinegar
- 1 1/2 tbsp packed light brown sugar
- 1 1/2 tbsp minced peeled fresh gingerroot
- freshly grind pepper
- two 1-inch-thick rib pork chops
- 1 tbsp vegetable oil
- In a small saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved.
- Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature. Or just let cool off the heat.
- In a small dish arrange pork chops in one layer, add a few grinding of pepper and pour marinade over chops, turning them to coat well.
- Marinate chops at room temperature, turning them once, 15-45 minutes, or overnight in the fridge.
- Pour marinade into a small saucepan and simmer 5 minutes.
- In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
- Serve chops drizzled with marinade.
Makes 4 side-dish servings
- 1 (2-inch) piece ginger, peeled
- 3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)
- 1/4 cup reduced-sodium chicken broth
- 1 tsp Chinese rice wine or medium-dry Sherry
- 1 tsp soy sauce
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 tbsp vegetable oil
- 1/2 tsp sesame oil
- Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tbsp) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 tsp liquid, then discard pulp.
- Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
- Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
- Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil down side of wok, then swirl oil, tilting wok to coat sides.
- Add ginger matchsticks and stir-fry 5 seconds.
- Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.
- Stir sauce mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.
- Remove from heat and drizzle with sesame oil, then stir to coat.
Notes and Tips:
I’ve used other cuts of pork such as tenderloin or loin chop, whatever’s on sale at the grocery store. The pork can also be grilled on the BBQ, good for camping or pinics. For the bok choy, I usually don’t use the ginger juice, just the cut up ginger.