Bok Choy Pork Soup Food

SLOW-COOKER PORK WITH NOODLES

Steps:

• Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
• Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
• Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
• Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

PORK & BOK CHOY UDON SOUP

Steps:

• Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

GRILLED PORK TENDERLOIN WITH BABY BOK CHOY

Steps:

• In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.
• Heat a grill pan over medium-high heat.
• Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
• Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

GINGERY PORK AND BOK CHOY SOUP

Steps:

• In a medium saucepan, combine the broth, bok choy whites, pork, soy sauce, ginger, garlic, scallions, and Sriracha. Bring to a boil over high heat, then lower to maintain a simmer. Cook, uncovered and stirring occasionally, until the pork is no longer pink, about 10 minutes. Add the noodles and cook until tender, about 2 minutes. Add the bok choy leaves and simmer until wilted and tender, 1 to 2 minutes. Season to taste with more soy sauce and Sriracha.

BOK CHOY PORK SOUP

Steps:

• 1. 1st slice & rinse the bok choy. Drain well & place in a large pot. sprinkle in a little of the salt & pepper. Then drizzle over some of the oyster sauce, ginger root & 1/2 of the bay leaf. Slightly cook over low heat.
• 2. Slice the boneless pork chops into thin bite size stripes. In a medium size frying pan over medium heat add in the pork, salt, pepper & the 1/2 of the bay leaf. Fry just until no more pink in color.
• 3. In the pot just before the bok choy is tender add in the broth & pork. Let simmer over low heat for 30 minutes. Stirring every so often. Bring to a little boil.
• 4. Serve in serving bowl. Eat alone or ladle over rice.

BOK CHOY & PORK SOUP (白菜猪肉汤)

Steps:

• Having grown up with bok choy, my parents are masters at keeping it fresh. They usually buy bok choy in bulk (5-6 pounds at a time), so they have a bunch of tips for maximizing freshness.
• To prepare our pork chops, we'll first need to trim away the fatty edges.
• You'll need to wash the baby bok choy thoroughly:
• The stalks of bok choy are all inherently different sizes, so we'll want to make two cuts for the bigger stalks:
• Set your stove to high heat. In a pot, we'll bring water and chicken broth to a boil.
• Once the pot has come to a boil, we'll throw in our bok choy, starting with the stems/roots. These are thicker and take longer to cook.
• Once the bok choy has returned to a boil, add the pork slices a few at a time, making sure to separate them from one another. We can also add chicken bouillon (optional).
• After you've cooked it, we can keep the bok choy in the soup and eat it as is.

INSTANT POT CHINESE PORK SHOULDER SOUP

Steps:

• In the Instant Pot insert, add all of the spices, soy sauce, brown sugar, sesame oil, chicken broth, green onions, garlic, and ginger slices. Stir to combine.
• Cut pork shoulder into 1 inch cubes and add to the sauce in the Instant Pot insert. Place lid on the Instant Pot, set valve to sealing, and cook on high pressure for 45 minutes.
• About 5 minutes before Instant Pot is finished cooking, begin boiling water to cook the egg noodles. Cook according to package directions. Set aside.
• When cooking is finished, release pressure. Once pressure has released, remove the lid and use a strainer or a skimmer to remove the mushrooms, ginger, and garlic. Slice the mushrooms and return to the pot. Discard ginger and garlic and return remaining ingredients to pot.
• Add the baby bok choy. Replace lid, set valve to sealing and cook on high for 1 minute. Again, when cooking is finished, release pressure. Once pressure has released, remove Instant Pot lid.
• Add egg noodles to soup. Allow to heat through.

GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP

Steps:

• For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
• Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
• For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
• Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
• Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
• Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
• To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.

PORK DUMPLING AND BOK CHOY SOUP

Steps:

• PREPARE THE BROTH USING THE FIRST 8 INGREDIENTS.
• Chop the onion and garlic in the food processor.
• Fry the onion and garlic in the oil.
• Add the stock, salt, pepper and soy sauce.
• Rinse Bok Choy, chop leaves off and add stems to soup.
• Simmer 5 minutes.
• Chop the leaves and add to the soup.
• Simmer for another 2 minutes.
• PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS.
• Mix all dumpling ingredients in a bowl.
• You may wrap spoonfuls of the pork mixture into dumpling wrappers, or just drop spoonfuls of pork mixture into simmering broth.
• Add dumplings to simmering broth.
• Simmer another 10 minutes.

SOY-GINGER PORK CHOPS WITH STIR-FRIED BOK CHOY

Steps:

• In a large zip-top bag, combine soy sauce, ginger, lemon juice, and 1 tablespoon oil. Add pork and shake to coat. Refrigerate 1 hour (or overnight).
• Heat broiler, with rack 8 inches from heat. Place pork on a rimmed baking sheet and season with salt. Broil until browned, 8 minutes. Tent with foil and let rest 10 minutes.
• Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high. Add garlic and red-pepper flakes; cook, stirring, until fragrant, 30 seconds. Add bok choy; saute until crisp-tender, 4 minutes. Season with salt and serve with pork.

10 BEST WAYS TO COOK WITH BOK CHOY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bok choy recipe in 30 minutes or less!

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY

Steps:

• Preheat oven to 350° F.
• In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
• In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
• While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
• Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP

Steps:

• Meatballs:.
• Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
• Soup:.
• Boil the chicken stock with the slices of fresh ginger.
• Add the raw meatballs and simmer for 20 minutes.
• Add the bok choy and simmer until done, about 10 more minutes.