|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This very simple pork and bok choy stir-fry dish gets its wonderful flavor and aroma from Chinese five-spice powder. It's a light and flavorful dish to serve with rice, or you may use a keto sweetener and serve it over cauliflower rice for a delicious low carb meal. The thinly sliced pork tenderloin cooks in about 5 minutes, making this an excellent weeknight meal or lunch dish.
The author writes: "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."
Courtesy 300 Best Stir-Fry Recipes by Nancie McDermott, reprinted with publisher permission.
"The Five-Spice Pork with Bok Choy was excellent. The five-spice powder had a wonderful aroma, and added so much flavor to this simple pork dish. I used pork tenderloin, which took on the sauce's flavors. It was great with rice, and I will make it again." —Diana Rattray
1 tablespoon soy sauce
1 tablespoon dry sherry, or Shaoxing rice wine
1 teaspoon five-spice powder
1 teaspoon cornstarch
8 ounces thinly sliced pork (such as loin or tenderloin)
1 tablespoon chicken stock, or water
1 teaspoon brown sugar, or granulated sugar
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 cup chopped bok choy
3 tablespoons chopped green onions
Steps to Make It
Gather the ingredients.
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.
How to Store
- Refrigerate leftovers in a covered container within 2 hours and eat them within four days.
- To freeze, transfer to meal-size freezer containers or zip-close freezer bags. Freeze for up to three months. Defrost the pork in the refrigerator overnight.
- Reheat the pork and bok choy in a lightly oiled skillet or wok over medium heat until hot.
What part of bok choy do you eat?
The entire bok choy (large or baby) may be enjoyed raw or cooked. Since bok choy is grown in sandy soil, it should be carefully washed to remove any dirt between the stalks.