Bok Choy, Pork & Vermicelli Stir Fry

It goes well on cooked rice or just as it is as a main.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Minced pork 100g
Bok choy bulbs 2
Vermicelli 50g dried
Oyster sauce 1.5 tbsp
Sake 1 tbsp
Soy sauce 2 tbsp
Sugar 1 tsp
Chicken stock 50-60ml
Salt & pepper a little

Method

1
Soak the vermicelli in hot water for 5-6 minutes to rehydrate.
2
Cut the bok choy into quarter lengthways then cut into 3 pieces each.
3
Put some oil in a frying pan and fry the minced pork on high heat until browned and separate.
4
Add the oyster sauce, sake, soy sauce and sugar. Stir-fry the pork well, then add the stock.
5
Add the central hard parts of the bok choy and fry for 2-3 minutes.
6
Add the top ends of the bok choy and rehydrated vermicelli and fry for 2-3 minutes until nicely browned.
7
Transfer to a serving dish and enjoy.

Tips & Note

●If you add the seasonings after the stock, the pork won't absorb the flavours, so fry the pork first with these before adding the stock.
●Don't overcook the bok choy, it will lose its texture. Cook quickly on high heat.

Bok Choy, Pork & Vermicelli Stir Fry

It goes well on cooked rice or just as it is as a main.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Minced pork 100g
Bok choy bulbs 2
Vermicelli 50g dried
Oyster sauce 1.5 tbsp
Sake 1 tbsp
Soy sauce 2 tbsp
Sugar 1 tsp
Chicken stock 50-60ml
Salt & pepper a little

Bok Choy, Pork & Vermicelli Stir Fry

Recipe ID :1166 Posted on 29 SEP 2015

Serves 2

Prep 10min
Cook 10min
views 4,103
printed 308

saved 3

It goes well on cooked rice or just as it is as a main.

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Ingredients

Print Ingredients Email Ingredients
100g
2
50g dried
1.5 tbsp
1 tbsp
2 tbsp
1 tsp
50-60ml
a little

Method

Prep
10min
Cook
10min
1
Soak the vermicelli in hot water for 5-6 minutes to rehydrate.
2
Cut the bok choy into quarter lengthways then cut into 3 pieces each.
3
Put some oil in a frying pan and fry the minced pork on high heat until browned and separate.
4
Add the oyster sauce, sake, soy sauce and sugar. Stir-fry the pork well, then add the stock.
5
Add the central hard parts of the bok choy and fry for 2-3 minutes.
6
Add the top ends of the bok choy and rehydrated vermicelli and fry for 2-3 minutes until nicely browned.
7
Transfer to a serving dish and enjoy.

Tips & Note

●If you add the seasonings after the stock, the pork won't absorb the flavours, so fry the pork first with these before adding the stock.
●Don't overcook the bok choy, it will lose its texture. Cook quickly on high heat.

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