Stir-fried Bok Choy with Pork in Coconut Milk

This recipe for Stir-fried Baby Bok Choy with Pork in Coconut Milk is ideal for weeknights or any family meal. I used the smaller variety of bok choy for this recipe. The stalks are about three to five inches in length. Once they are simmering, the leaves are tender and soft. This recipe cooks quickly and is ideal for when the busy school season starts. This is an Asian in America recipe. Serves 2 to 4.

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Stir-fried Bok Choy with Pork Coconut

Servings: to 4 servings.

Calories: 459kcal

Author: Asian in America recipe

Ingredients

2 Tablespoons vegetable oil
2 cloves garlic peeled, minced
1 whole onion medium-sized, chopped
1 knob fresh ginger about 1 inch, peeled, sliced in thin strips
1 Tablespoon patis fish sauce
1/2 pound ground pork
1 cup organic vegetable or chicken broth
1 pound baby bok choy round bottoms sliced off, leaves separated, washed
1 cup canned or fresh coconut milk
1 to 2 pieces siling labuyo (bird's eye chilies) sliced
1 teaspoon salt
1 teaspoon ground black pepper
for serving: steamed rice

Instructions

In large wok or skillet, over medium-high heat, add the vegetable oil. When oil is hot enough after 1 to 2 minutes, add the garlic, white onion and ginger. Stir fry for 1 minute till garlic and ginger are fragrant, and onions are translucent.
Add the patis and pour the broth.
Add the ground pork and blend ingredients well. Cover and cook for 8 to 10 minutes till pork is cooked.
To the same skillet or wok, add the bok choy.
Pour the coconut milk and chilies (siling labuyo). Season with salt and black pepper. Mix ingredients well.
Cover and continue cooking for 5 minutes more till greens soften.
When done, serve warm with steamed rice.
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Nutrition