Pork and Bok Choy Stir Fry

Looking for a quick, healthy, weeknight dinner? Try Pork & Bok Choy Stir Fry. It is loaded with healthy vegetables and will come together in minutes.

Quick weeknight meal idea - Pork and Bok Choy Stir Fry Low Calorie, Low Fat Dinner - Repin for later

My husband has brought a lot of new wonderful things into my life. One of my favorite is a collection of recipes from his Mom.  She passed away before I  met him, so sadly we never were able to meet.  She had a passion for cooking and I can just imagine that we would have spent many hours cooking in the kitchen together.  Luckily I have her recipes.  There are a treasure trove of Chinese recipes from their many years living in Singapore.  I have barely scratched the surface of the book mainly because there are so many good choices, I can never pick just one to make.  Even this recipe is a compilation of a few different recipes in this book.

Even though my husband was born in India, he lived most of his life outside of India.  His teenage years were in Singapore and that is where his Mom learned to cook Chinese food.  Singapore is a food lovers paradise.  Some of the best meals of my life have been there.  Chili Crab is right up there,  fresh whole crab cooked with lots of chili and spices.  Your mouth burns from the spices but you can’t stop eating it.  The sweet crab meat mixes with the spices for the most dynamic taste explosion.  I could go on and on but I won’t torture you with the details.

Stir fries are an easy fix on a weeknight.  I wonder how many times my Mother-in-Law would have made a stir fry for my husband when he was a child.  She had 3 boys so I can just imagine the portions she had to make to satisfy all of their hungry tummies.  At least through cooking her recipes, we can keep her in our lives and her memory alive for our child.  When she is old enough, we will pass down her Grandmother’s cookbook to her.  Hopefully she will enjoy cooking along with her Mamma.  Check out Shrimpcakes with Raita for another adaption of a recipe from our special cookbook.

Quick weeknight meal idea - Pork and Bok Choy Stir Fry Low Calorie, Low Fat Dinner - Repin for later

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Yields 4 servings

Pork and Bok Choy Stir Fry

30 minPrep Time

15 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 lb. pork tenderloin, cut into thin strips
  • 3 tsp. cornstarch, divided
  • 1 tsp. garlic powder
  • ¼ tsp. Chinese 5 spice
  • 1 tsp. ground ginger
  • 1 tsp. kosher salt
  • ¼ tsp. fresh black pepper
  • 2 tbsp. soy sauce
  • 2 tbsp. sherry
  • 1 tbsp. rice vinegar
  • 2 tbsp. beef or chicken broth
  • 2 tsp. vegetable or canola oil, divided
  • 1 tsp. sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp. grated fresh ginger
  • 1 head of bok choy, chopped
  • 1 large onion, cut in half and sliced thinly
  • 1 red pepper, thinly sliced


  1. In a plastic bag, mix together 2 tsp. cornstarch, garlic powder, ginger, Chinese 5 spice salt and pepper. Add pork and toss to coat completely. Refrigerate for at least 30 minutes and up to 8 hours.
  2. In a small bowl, whisk together soy sauce, sherry, rice vinegar, 1 tsp. cornstarch and broth. Set aside.
  3. Heat a wok over high heat until it smokes, add 1 tsp.oil and the pork. Stir fry the pork until it is done, about 3 minutes. Remove pork and place on a plate.
  4. Heat another tsp of oil in the wok until very hot. Add onion, red pepper and white part of bok choy. Stir fry for about 5 minutes until almost tender.
  5. Add sesame oil, garlic and ginger and continue to stir fry until vegetables are tender.
  6. Add greens of bok choy and stir fry for 1 minute.
  7. Add pork and sauce and stir fry for about 2 minutes


Nutritional value per serving: Cal 233/Fat 7 grams/Carbs 13 grams/Fiber 2 grams/Protein 25 grams
Happy Healthy Eating,


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  1. Charlotte Moore says
    I like stir fry, but never tried bok choy.
    • Christie Daruwalla says
      Hi Charlotte, I love bok choy. It's one of the few Chinese vegetables that my grocery store always has. Try it. If you ever see baby bok choy, try that too. It is a wonderful vegetable.
  2. candy Nowicki says
    i you love chinese food are you going to publish your mother in law recipese
    • Christie Daruwalla says
      Hi Candy, I don't have any plans to publish them right now. Little by little I will adapt them so they are more healthy and add them to Food Done Light.
  3. do you suggest toasted sesame oil or plain?
  4. The Café Sucre Farine says
    Sounds just delightful! I love that you're able to allow the spirit of your mother-in-law to live on through your cooking Christie. I know that means a lot to your husband too. She sounds amazing!
  5. Hi Christie, I wonder how big is your 1 head of bok choy. In Penang, Malaysia 1 head of bok choy only 6 ozs. To me this recipe used 1 Lb of pork to stir fry 1 head of bok choy is far too much meat !! May be you're not Chinese as my British son-in-law eat 1/2 Lb of meat per meal !! The Chinese cook 1 Lbs of meat stew is meant for 6 persons. Next time you try to marinate your meat with some water added with your ingredients. The meat will be very juicy and tender as water and corn flour will make it tender. Especially if you're going to Grill or BBQ those meat !! For 1 Lb of meat, you can add in 1/4 cup water -- it may be watery but after chilled, All the water will be absorbed by the meat. if not add in less water next time or the other way round -- add in more water if still dry. I don't or try not to use any plastic bag then throw it away as our planet is very sick, use less plastic bag. I always use box instead. Cover it and let it rest in the fridge. If a chicken. put it into a bowl and cover it up with SHOWER CAP !! Shower cap ? As when we travel and hotels often supply it. I use it to cover the bowls in the fridge.
    • Christie Daruwalla says
      Hi Rebecca, Our bok choy is large! I would use 4 of yours. 1 lb. of meat should feed 4 people. Thanks for the tip. Shower caps have so many uses.
  6. Matthew Drew says
    Hi there! I tried this recipe last night and it was absolutely tasty. However, one thing I noticed though is that the step to add the pork back into the wok seems to be missing. So you may want to take a look at that. Just FYI, I added the pork back before I added the bok choy leaves.
    • Christie Daruwalla says
      You are right Matthew! Thank you for catching that for me. So glad you enjoyed the recipe. I will fix that step right away.


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