Chinese pok choy tofu and pork stir fry recipe

Chinese Pok Choy Tofu and Pork Stir Fry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chinese pok choy tofu and pork stir fry recipe combines the perfect balance of flavors and textures. Tender pieces of pork and silky tofu are stir-fried with vibrant pok choy, creating a wholesome and satisfying dish. The combination of savory soy sauce, fragrant garlic, and a hint of spice from red pepper flakes adds depth to the dish. Quick and easy to prepare, this recipe is a go-to for a delicious weeknight meal.

Keywords: Chinese, pok choy, tofu, pork, stir fry.

Chinese pok choy tofu and pork stir fry recipe details

Chinese pok choy tofu and pork stir fry recipe, recipe Rating: 4.7
Number of votes:125 

Ingredients

300 g	bok choy
100 g	minced pork
200 g	fresh tofu
1 small	carrot, finely diced
3	brown mushrooms, finely diced
3 clove(s)	garlic, finely chopped
2 tbsp	cooking oil
	For the sauce:
2 tbsp	oyster sauce
2 tbsp	water
1 tbsp	soy sauce
1 tbsp	Chinese cooking wine
1 tsp	sesame oil
1 tsp	white pepper
½ tbsp	corn starch

Instructions

Mix all the ingredients for the sauce together, stir well and set aside.

Put a tablespoon of cooking oil in a pan, add in garlic when the oil is hot and stir until light brown. Then add in minced meat, followed by mushroom and carrot. Stir for about a minute until the meat is almost cooked. Add in tofu and fry for another minute, pour in the sauce and continue to stir until all is coated with sauce. Turn off heat.

While cooking the meat, heat another pan. Add a tablespoon of cooking oil and stir-fry the bok choy for 1 or 2 minutes. Season with a little bit of salt if you wish.

Spread the bok choy evenly on a serving plate. Divide the meat and tofu mixture evenly on top of the bok choy. Serve with plain rice.


Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a