Name: Pork and Bok Choy Stir-Fry
Yield: 4 servings
Ingredients: 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips; 1½ teaspoons cornstarch; ½ teaspoon crushed red pepper flakes; Kosher salt; 3 tablespoons soy sauce, divided; 2 tablespoons seasoned rice vinegar; 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry; 2 tablespoons vegetable oil, divided; 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal; 1 2-inch piece ginger, peeled, thinly sliced crosswise; 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces; Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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Photo by Alex Lau, styling by Sean Dooley

Using a fatty cut like boneless pork shoulder guarantees an exceptionally juicy, flavorful stir-fry. No tough strips of dry meat here. See the step-by-step photos here and click here for four more easy stir fry recipes.

Recipe notes

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