Garlic Pork With Bok Choy
Prep time
Cook time
Total time
Serves: 4
  • 1 lb lean pork loin, sliced in strips
  • 2 cloves garlic, minced
  • 3 cups sliced bok choy (including the green leaves)
  • 2 cups fresh mushrooms, sliced (optional)
  • 3 tbs oil
  • Marinade:
  • ¼ cup soy sauce
  • 2 tbs white wine
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Stir Fry Sauce:
  • 1 cup top-quality chicken stock (see NOTES)
  • ¼ cup low-sodium soy sauce
  • 2 tbs mirin -OR- white wine (if using white wine, add 1 tsp sugar)
  • 1 tsp dark sesame oil
  • 2 tbs corn starch
  1. Place pork in plastic zipper bag. Mix marinade in a small bowl then pour over the pork. Seal the bag and and mush to distribute marinade. Marinate for 1 hour.
  2. In a small bowl, mix all stir fry sauce ingredients; set aside.
  3. In a large deep skillet or wok, heat oil over high heat. When oil shimmers, add the pork and the garlic. Stir fry until pork begins to brown.
  4. Add the bok choy and mushrooms (if using). Stir fry until green bok choy leaves are bright green. Stir in sauce and cook until sauce bubbles and thickens; cook for 1 minute.
  5. Serve over jasmine or basmati rice.
I use low-sodium Better Than Bouillon—about 2 tsp dissolved in a cup of water.
Recipe by The Midnight Baker at