Char Siu Pork Corn and Bok Choy Stir Fry
Elevate your weeknight dinner game with this quick and flavorful Char Siu Pork Corn and Bok Choy Stir Fry. Packed with bold ingredients like tender, caramelized char siu pork, crisp baby bok choy, and sweet corn kernels, this dish delivers the perfect balance of savory, sweet, and umami in every bite. A fragrant sauce made with soy, oyster, and hoisin sauces comes together effortlessly, thickening to coat the stir-fried ingredients in glossy perfection. Ready in just 30 minutes, this easy stir fry is ideal for using up leftover char siu pork and is perfect to serve over fluffy steamed rice or noodles. Garnished with sesame seeds and green onions, it’s a vibrant, one-pan meal that brings the best of Chinese-inspired flavors to your table.
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Recipe Information
Ingredients
- 300 grams char siu pork (pre-cooked or leftover)
- 4 pieces baby bok choy
- 1.5 cups fresh or frozen corn kernels
- 2 tablespoons cooking oil (vegetable or canola)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions (sliced, for garnish)
Instructions
Wash and trim the baby bok choy, cutting them into quarters lengthwise. Set aside.
If using fresh corn, remove kernels from the cob. If using frozen corn, thaw and drain any excess water.
Slice the char siu pork into thin bite-sized strips and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil.
Once the oil is hot, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the char siu pork to the wok and stir-fry for 2-3 minutes to slightly caramelize and heat through. Remove from the wok and set aside.
Add the remaining tablespoon of cooking oil to the wok, then toss in the corn kernels. Stir-fry for 2 minutes.
Add the baby bok choy to the wok and stir-fry for another 2-3 minutes, or until the bok choy is just tender but still crisp.
Return the pork to the wok and pour in the sauce mixture. Toss everything together and cook for another 1-2 minutes, until the sauce thickens and evenly coats all ingredients.
Remove from heat and transfer the stir fry to a serving dish.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 63.9 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1045 mg | 80% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3867 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
