If you are craving a quick, wholesome, and flavor-packed meal, this Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe is exactly what you need in your dinner rotation. It beautifully balances the savory richness of ground pork with the crisp freshness of baby bok choy, all elevated by the vibrant punch of chili oil. The simplicity of the ingredients doesn’t compromise the depth of flavor, making it a satisfying dish that feels special every time you serve it.
Ingredients You’ll Need
These straightforward ingredients come together to create a dish bursting with flavor and texture. Each component plays a vital role, whether it’s the umami of soy sauce, the gentle heat of chili oil, or the mild crunch of baby bok choy.
- 1 pound ground pork: Provides a juicy, savory base packed with protein and flavor.
- 1 tablespoon neutral oil (like canola or safflower): Perfect for high-heat cooking without overpowering the dish’s taste.
- 1 medium onion, diced: Adds a natural sweetness and subtle crunch once cooked.
- 2 cloves garlic, minced: Infuses the stir fry with aromatic depth and warmth.
- 1-inch ginger, minced: Brings a fresh, slightly spicy zing that brightens every bite.
- 3 heads of baby bok choy, roughly chopped: Offers a lovely leafy green crunch and mild bitterness to balance richness.
- 3 tablespoons soy sauce: Delivers essential saltiness and a rich umami foundation.
- 2 teaspoons rice wine vinegar: Adds a delicate tang that lifts the entire dish.
- 2 teaspoons chili oil: Brings a smoky heat and vibrant color that wakes up the palate.
- 3 green onions, diced: Provide fresh oniony notes and a pop of color.
- 1 teaspoon sesame seeds: Sprinkle for a nutty crunch and attractive garnish.
How to Make Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe
Step 1: Brown the Ground Pork
Start by heating a large skillet or wok over medium-high heat. Add the ground pork and break it up into small pieces with your spoon or spatula. Cook until it’s beautifully browned, about 4 to 5 minutes. This deep browning creates the foundational savory flavor that makes the dish so irresistible. After it’s cooked, transfer the pork to a plate and set it aside.
Step 2: Sauté the Aromatics
In the same skillet, add your neutral oil and let it heat up. Toss in the diced onion and cook it for about 3 minutes until it becomes soft and slightly translucent. Then add the minced garlic and ginger, stirring constantly for about 30 seconds to release their incredible fragrances without burning. These aromatics build complexity and make your kitchen smell downright amazing.
Step 3: Combine Pork and Bok Choy
Return the browned ground pork to the skillet and add the chopped baby bok choy. Stir everything together, allowing the bok choy to soften just enough while keeping a bit of its crispness, usually around 3 minutes. This step creates the perfect texture contrast between tender pork and fresh greens.
Step 4: Add the Sauces
Now it’s time to pour in the soy sauce, rice wine vinegar, and that fiery chili oil. Stir everything thoroughly to make sure every bite is evenly coated with these vibrant, flavorful sauces. Let it cook for another minute so the flavors meld beautifully and the sauce slightly thickens on the pork and vegetables.
Step 5: Finish with Fresh Touches
Turn off the heat and stir in the diced green onions for an extra fresh burst of flavor. Finally, sprinkle the dish generously with sesame seeds. Their tiny crunch and nutty flavor add an irresistible finishing touch that elevates the stir fry to restaurant-quality levels.
Step 6: Serve Immediately
This stir fry tastes best when served hot and fresh from the pan. If you want to turn it into a more substantial meal, plate it alongside white or brown rice to soak up every drop of that delicious sauce.
Step 7: Optional Serving Suggestion
For a full meal, serve each portion with a half cup of cooked rice. The neutral grains harmonize wonderfully with the vibrant flavors of the Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe while adding satisfying body to the dish.
How to Serve Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe
Garnishes
Beyond the sesame seeds and green onions, try sprinkling some crushed peanuts or a drizzle of extra chili oil if you enjoy more heat. Fresh cilantro or Thai basil also work beautifully to brighten the flavors and add a pleasant herbal note.
Side Dishes
This stir fry pairs wonderfully with simple steamed jasmine rice or sticky rice to soak up all those delicious juices. If you want to add a vegetable side, try quick-pickled cucumber slices or a light miso soup for balance and a taste of Asian-inspired comfort.
Creative Ways to Present
For a fun twist, serve this ground pork stir fry wrapped inside lettuce leaves for an easy finger food perfect for gatherings. You can also transform the dish into a vibrant grain bowl with cooked quinoa or farro, topped with sliced avocado and a fried egg for extra richness.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further after resting, making for an even tastier next-day meal. Just be sure to cool it down quickly before refrigerating.
Freezing
If you want to save it longer, this stir fry freezes well for up to 2 months. Portion it into freezer-safe containers for easy reheating later. Just thaw it overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Stir occasionally to ensure even heating and prevent the pork from drying out. Adding a splash of water or a little soy sauce during reheating can help keep things moist and flavorful.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey will work nicely, but keep in mind they have a leaner texture and milder flavor, so you might want to add a touch more soy sauce or chili oil for extra punch.
Is baby bok choy essential or can I use a different green?
Baby bok choy is fantastic for its mild flavor and crisp texture, but you can substitute with other greens like Napa cabbage, spinach, or even kale for a slightly different but still delicious result.
How spicy is this Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe?
The level of spice depends on the chili oil you use. If you prefer milder food, start with less chili oil and gradually add more to taste, or choose a mild chili oil variety.
Can I prepare parts of this recipe ahead of time?
You can definitely chop the vegetables and mince the aromatics in advance and store them in the fridge. Cooking the pork fresh is best, but the prep work ahead will save you valuable time when you’re ready to cook.
What kind of rice pairs best with this stir fry?
Jasmine or long-grain white rice is a classic choice for its fragrant aroma and light texture. Brown rice adds nuttiness and fiber, creating a heartier meal.
Final Thoughts
There is something so wonderfully satisfying about this Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe that keeps me coming back to it again and again. It comes together quickly, uses humble ingredients, and delivers bold flavors that feel both comforting and exciting. I hope you’ll give it a try soon and find it as delightful to cook and eat as I do!
Print
Ground Pork Stir Fry with Baby Bok Choy and Chili Oil Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful Ground Pork Stir Fry featuring tender ground pork cooked with aromatic garlic, ginger, and onions, combined with fresh baby bok choy and a savory soy-based sauce. This easy-to-make stir fry delivers a perfect balance of spicy, tangy, and umami flavors, making it a delicious weeknight meal served best with steamed rice.
Ingredients
Protein and Vegetables
- 1 pound ground pork
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 heads baby bok choy, roughly chopped
- 3 green onions, diced
Sauces and Oils
- 1 tablespoon neutral oil (canola or safflower)
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons chili oil
Garnish
- 1 teaspoon sesame seeds
Instructions
- Brown the Ground Pork: Heat a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spoon or spatula. Cook for 4 to 5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Sauté Aromatics: Heat the oil in the same skillet over medium heat. Once hot, add the diced onion and cook for 3 minutes until softened. Add the minced garlic and ginger and sauté for 30 seconds, stirring continuously to prevent burning.
- Cook Bok Choy with Pork: Return the browned ground pork to the skillet. Add the chopped baby bok choy and stir to combine. Cook for 3 minutes until the bok choy is tender but still vibrant.
- Add Sauces: Stir in the soy sauce, rice wine vinegar, and chili oil. Mix well and cook for an additional 1 minute to allow flavors to meld.
- Finish with Garnishes: Remove the skillet from heat. Stir in the diced green onions and sprinkle with sesame seeds for added texture and flavor.
- Serve: Serve the stir fry immediately while hot.
- Optional: For a more filling meal, serve each portion with 1/2 cup cooked rice on the side.
Notes
- You can adjust the amount of chili oil based on your preferred spice level.
- Feel free to substitute baby bok choy with other leafy greens like spinach or napa cabbage.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Make sure to keep the heat medium-high when browning the pork to get a nice sear and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
