Posted in Recipes

Ginger Hoisin Pork with Bok Choy and Red Pepper

Ginger Hoisin Pork 1

Today’s dish is a really simple stir-fry production. Other than Bok Choy, which is becoming increasingly more commonly used these days, and Hoisin Sauce, all the ingredients are very easy to come by and there are no difficult techniques involved…

The Ingredients

  • 3/4lb. lean Pork;
  • 1 ½ cups Baby Bok Choy leaves (chop the larger ones);
  • ½ cup Red Bell Pepper, sliced into long slivers;
  • 1 tbsp. minced Ginger;
  • 1 tsp. Garlic Paste;
  • 1 tbsp. Sugar;
  • 2 tbsp. Soy Sauce;
  • ½ tsp. Sesame Oil;
  • ¼ cup Chicken Stock;
  • ½ tsp. Cornstarch;
  • 2 tbsp. Hoisin Sauce;
  • 2 tbsp. Vinegar.

The Method

Ginger Hoisin Pork 2

Cut the pork into thin slices and then into wide strips. Put into a bowl along and stir in the garlic paste, sugar, soy sauce and sesame oil. Set this aside to marinate for at least 30 minutes.

Ginger Hoisin Pork 3

Mix the cornstarch with just enough water to make a smooth paste and then stir in the chicken stock, Hoisin sauce and vinegar. Set this aside to use as a sauce later.

Ginger Hoisin Pork 4

Pour a couple of tablespoons of oil into your wok over moderately high heat and sauté the pork slices until cooked through and starting to turn golden brown in places. Remove them to a separate bowl for now.

Ginger Hoisin Pork 5

Add enough oil to the wok to make up two tablespoons and add the ginger and bell pepper. Sauté until the pepper has softened a little and then add on the bok choy. Continue to toss until the leaves have started to wilt somewhat, but still retain a nice bright green color.

Ginger Hoisin Pork 6

Finally, add back the meat along with the sauce mix. Continue to cook until everything is heated through and the sauce has thickened. Serve immediately.




I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s