Pork Ong Choy Food
SMALL KID TIME FAVORITE PORK WITH ONG CHOI
One of my all-time favorite dish from my childhood. Still today, I have people asking me about Ong Choi. I never knew how else to describe it other than to say, that the stems are hollow. Ong choi translates in Chinese to "hollow vegetable."It is sometimes called water spinach or swamp cabbage, but is not related either spinach or cabbage. We had this dish very often in our household and it brings back fond memories of being in the kitchen with mom. Feel free to omit the harm ha.
Provided by Deirdre K Todd
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- In a wok over medium high heat; stir-fry garlic and pork in oil.
- Add oyster sauce, harm ha and ong choi stems; stir-fry 2 minutes.
- Add ong choi leaves. Cover; cook 2-3 minutes until tender.
- Mommy's original recipe was without harm ha.
PORK AND BOK CHOY STIR FRY
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
ROAST PORK WITH BOK CHOY
A good recipe for using up leftover roast pork. Omit the salt if you wish. If you want a thicker sauce, increase the amounts of cornstarch and water. Recipe from "Madame Wong's Long-Life Chinese Cookbook" my favorite Chinese cookbook!
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
- Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
- Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
- Combine cornstarch and water; add to wok and stir until thickened.
- Serve over rice or ramen noodles.
Nutrition Facts : Calories 263.2, Fat 20.4, SaturatedFat 4.6, Cholesterol 33.9, Sodium 1168, Carbohydrate 5.8, Fiber 1.4, Sugar 3.2, Protein 14.5
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PORK AND BOK CHOY STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (21)Estimated Reading Time 4 minsServings 4
- Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
- Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
- Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
SPICY PORK BOK CHOY RECIPE - TODD PORTER AND DIANE CU
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5/5 (3)Total Time 15 minsAuthor Todd Porter And Diane Cu
- Heat a large skillet or wok over medium-high heat. Add the oil and then stir in the garlic. Cook for about 1 minute, or until soft, and then add the pork. Stirring occasionally to break up and turn the pork, cook for 3-5 minutes or until the pork is lightly browned and cooked through.
- Stir in the soy sauce, chili garlic sauce, and sesame seed oil. Cook for 1 minute, and then stir in the bok choy. Cook for 1 minute or until the bok choy is tender and slightly wilted. Serve warm.
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