A delicious and healthy stir-fried dish featuring bok choy and ground meat, perfect for a quick weeknight meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb ground pork or ground beef
1 lb bok choy, washed and chopped
1 tablespoon vegetable oil
5 cloves garlic, minced
1 tablespoon freshly grated ginger
1 small onion, finely chopped
1 medium carrot, thinly sliced (optional)
2 green onions, sliced
½ teaspoon red pepper flakes (optional)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
¼ cup chicken broth or water
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame seeds (for garnish)
Extra sliced green onions (for garnish)
Instructions
Prepare the bok choy. Wash thoroughly, especially between the leaves. Separate the thicker stems from the leafy greens. Cut the stems into bite-sized pieces and roughly chop the leaves.
Mix the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and chicken broth. In a separate small bowl, combine the cornstarch with 1 tablespoon water.
Brown the ground meat. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook for 5–7 minutes, breaking it apart with a spatula until browned and cooked through.
Add the aromatics. Stir in the onion, garlic, and ginger. Cook for 1–2 minutes until fragrant. Add the carrot, if using, and stir-fry for another 2 minutes.
Cook the bok choy stems. Add the thicker stems and stir-fry for 2–3 minutes until slightly tender but still crisp.
Add the leaves and sauce. Toss in the bok choy leaves and pour the sauce over everything. Stir-fry for 1–2 minutes, until the leaves begin to wilt.
Thicken the sauce. Stir the cornstarch mixture again and pour it into the pan. Cook for another 1–2 minutes, stirring continuously until the sauce lightly coats the meat and vegetables.
Garnish and serve. Remove from the heat. Sprinkle with green onions, sesame seeds, and red pepper flakes if desired. Serve hot.
Notes
Keep the bok choy crisp: Cook the stems before the leaves to avoid overcooking the greens.
Use high heat: This helps the meat brown and prevents the vegetables from becoming watery.
Choose your meat: Ground pork creates a richer flavor, while ground beef gives the dish a heartier taste. Ground chicken or turkey also works well.
Adjust the seasoning: Taste before adding salt because soy sauce and oyster sauce are already salty.
Make it spicy: Add chili garlic sauce or a drizzle of chili oil.