Stir-fried Ginger Hoisin Pork

Stir-fried Ginger Hoisin Pork

This dish is a really simple stir-fry production. Including the Hoisin Sauce, and the Bok Choy, all the ingredients are very easy to come by and there are no difficult techniques involved. The delicious sweet and sour flavors work beautifully with the pork and the vegetables to produce a Chinese take-out style dish very easily.

The Basic Method

Marinating strips of Pork
Marinating strips of Pork

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

Sauce Mix for Stir-fried Ginger Hoisin Pork
Sauce Mix for Stir-fried Ginger Hoisin Pork

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.

Stir-frying Pork Slices
Stir-frying Pork Slices

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.

Stir-frying Red Bell Pepper and Bok Choy with Ginger
Stir-frying Red Bell Pepper and Bok Choy with Ginger

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.

Finishing the Stir-fried Ginger Hoisin Pork
Finishing the Stir-fried Ginger Hoisin Pork

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.

Your Recipe Card:

Stir-fried Ginger Hoisin Pork

Stir-fried Ginger Hoisin Pork is a remarkably simple dish you can put together very quickly for a delicious Chinese take-out style meal.
Course: Main Dish
Cuisine: Chinese
Keyword: Bok Choy, Ginger, Hoisin Sauce, Pork, Red Bell Pepper, Stir-fried
Author: John Thompson

Ingredients

  • 3/4 lb. lean Pork sliced into strips;
  • 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.

Instructions

  • Put the pork strips into a bowl and stir in the garlic paste, sugar, soy sauce and sesame oil. Set this aside to marinate for at least 30 minutes.
  • 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.
  • Sauté the pork slices over moderately high heat until beginning to brown in places, then remove to a bowl.
  • Sauté the ginger and bell pepper next, followed by the Bok choy, cooking until the leaves are just wilted.
  • Add back the meat along with the sauce mix. Continue to cook until everything is heated through and the sauce has thickened. Serve immediately.

Comments, questions or suggestions most welcome!