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This recipe is great for anyone looking to eat less meat. F&W’s Justin Chapple makes crisp steamed bok choy the star, topping it with a modest amount of sweet-and-spicy mapo-style pork. Slideshow:  Chinese Recipes 

Justin Chapple
Justin Chapple
March 2016

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the cornstarch with 1 1/4 cups of water. In a large skillet, heat the oil. Add the pork, peppercorns and a generous pinch of salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes. Stir in the chile-bean, hoisin and soy sauces and cook, stirring, until fragrant, about 2 minutes. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Stir in the 1/4 cup of sliced scallions and season with salt. Keep warm over very low heat.

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  • Meanwhile, set a steamer basket in a large saucepan. Add 1 inch of water and bring to a boil. Add the bok choy to the basket, cover and steam until crisp-tender, 4 to 6 minutes. Transfer to plates or a platter.

  • Spoon the pork over the bok choy, garnish with sliced scallions and serve right away.

Make Ahead

The pork can be refrigerated overnight. Reheat gently before serving.

Suggested Pairing

Wine: Bright, peachy Riesling.

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