Serve immediately with steamed rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over medium heat to avoid overcooking the pork or wilting the bok choy too much.
Variations
Add bell peppers, snap peas, or carrots for extra color and crunch.
Substitute chicken or beef for pork if preferred.
For a spicier kick, add red chili flakes or a drizzle of Sriracha before serving.
FAQ
Q: Can I use frozen bok choy?
A: Fresh bok choy is recommended for crisp texture, but frozen can work; thaw and drain excess water before cooking.
Q: Can I make this ahead of time?
A: You can prep the pork and chop the vegetables in advance, but stir-fry just before serving for best texture and flavor.
Q: Is this dish gluten-free?
A: Use gluten-free soy sauce and oyster sauce to make it safe for a gluten-free diet.
This stir-fry balances tender pork, crisp greens, and aromatic garlic-ginger flavors—an easy, wholesome meal that’s perfect any night of the week.
