Five-Spice Pork with Bok Choy and Green Onions

Name: Five-Spice Pork with Bok Choy and Green Onions
Ingredients: 1 tbsp soy sauce 15 mL; 1 tbsp dry sherry or Shaoxing rice wine 15 mL; 1 tsp five-spice powder 5 mL; 1 tsp cornstarch 5 mL; 8 oz boneless pork (such as loin or 250 g tenderloin), thinly sliced; 1 tbsp chicken stock or water 15 mL; 1 tsp brown sugar or granulated sugar 5 mL; 1 tsp salt or to taste 5 mL; 2 tbsp vegetable oil 25 mL; 2 tbsp chopped garlic 25 mL; 1 cup chopped bok choy (see Notes) 250 mL; 3 tbsp chopped green onions 45 mL

Chef

Nancie McDermott

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Cookbook

300 Best Stir-Fry Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

Five-spice powder is an extraordinary mélange of aromatic spices that brings marvelous flavor to meat dishes all across Asia. Made from star anise, Szechwan peppercorns, fennel seeds, cinnamon and cloves, it is often available among the spices on supermarket shelves or in Asian markets. Enjoy this richly flavored stir-fry with a salad of spinach, dried cranberries and thinly sliced almonds, tossed with a citrus dressing.

NotesTIP

For 1 cup (250 mL) chopped bok choy, you'll need about 3 leafy stalks. Trim 1 inch (2.5 cm) from the base of each stalk and then halve it lengthwise. Chop resulting strips crosswise into 'l-inch (2.5 cm) lengths. You'll have bite-size pieces, roughly 1½ inches-by 1-inch (4 cm by 2.5 cm). If bok choy leaves are very large, cut them lengthwise into 3 or 4 pieces, rather than in half.

Serves4

Cooking Methodstir-frying

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturemeaty, savory, spiced

Ingredients

1 tbsp soy sauce 15 mL
1 tbsp dry sherry or Shaoxing rice wine 15 mL
1 tsp five-spice powder 5 mL
1 tsp cornstarch 5 mL
8 oz boneless pork (such as loin or 250 g tenderloin), thinly sliced
1 tbsp chicken stock or water 15 mL
1 tsp brown sugar or granulated sugar 5 mL
1 tsp salt or to taste 5 mL
2 tbsp vegetable oil 25 mL
2 tbsp chopped garlic 25 mL
1 cup chopped bok choy (see Notes) 250 mL
3 tbsp chopped green onions 45 mL

Instructions

In a bowl, combine soy sauce, sherry, five-spice powder and cornstarch and stir well into a smooth sauce. Add pork and stir to coat evenly. Set aside for 10 minutes.
In a small bowl, combine chicken stock, sugar and salt and stir well. Set aside.
Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add garlic and toss well, until fragrant, about 15 seconds.
Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
Add bok choy and toss well. Add chicken stock mixture and cook, tossing occasionally, until pork is cooked through, 1 to 2 minutes more. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.