Chinese Orange Pork Chop Stir-Fry
A flavorful stir-fry featuring cubed pork and bok choy, enhanced by classic Chinese ingredients.
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Instructions
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Cut pork into 1-inch cubes, then marinate with rice wine and cornstarch for 30 minutes.
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While pork marinates, prepare vegetables by washing, draining, and chopping bok choy (separating leaves/stalks) and halving carrots. Combine sauce ingredients in one bowl and a cornstarch/water slurry in another; set both aside.
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Heat 2 tablespoons of oil in a wok. Stir-fry pork cubes until nearly cooked and browned; remove and drain.
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Clean the wok and add more oil. Briefly stir-fry garlic and ginger until aromatic, then add carrots and stir-fry. Next, add bok choy stalks, cook briefly, then add leaves and stir-fry until bright green.
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Create a well in the wok, add the prepared sauce, then re-stir and add the cornstarch slurry, stirring to thicken. Mix all ingredients.
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Drizzle with sesame oil and serve hot, ideally with rice.