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Bok Choy with Crispy Pork | Pad Pak Moo Grob | ผัดผักหมูกรอบ

Is there anything better than a quick stir fry of fresh vegetables?  Ask me right now and I’d say no.

I’ve you’ve been following me on Instagram, you’ll know that so far this year our dinners have been composed largely of simple soups and quick veggie stir fries.  And for good reason, I think.  They’re quick, easy, and healthy — the perfect start to a new year!

One of my favorite “go-to” stir fries is made with baby bok choy, garlic, and chilis.  In it’s simplest form, I just add a little oyster sauce to bring out the flavor of the bok choy and it’s done.  Serve with hot jasmine rice and well, yum!  If I’m feeling like I need a little more flavor in my veggies on  a particular night, I’ll add in a bit of black bean sauce or maybe even some ground pork seasoned with soy sauce and white pepper.

But for those nights when I’m really feeling indulgent, tossing in some freshly made crispy pork is the way to go.  Fast, fresh, easy, and mostly healthy… It’s hard for me to think of much that sounds better right now!

 

Bok Choy with Crispy Pork | Pad Pak Moo Grob | ผัดผักหมูกรอบ

Makes 4 servings

Bok Choy with Crispy Pork | Pad Pak Moo Grob | ผัดผักหมูกรอบ

Ingredients

Instructions

  1. Saute the garlic and dried chilis in canola oil over medium high heat until the garlic is golden brown.
  2. Add the bean sauce and then turn the heat to high.
  3. Add the bok choy and spoonful of water and stir fry with two spatulas for a few seconds.
  4. Then add the oyster sauce and crispy pork. Stir fry quickly until the bok choy is just cooked and then remove from heat.
  5. Serve with fresh jasmine rice.

 

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