Pork and Bok Choy Rice
A few weekends ago, my family and I ate at a Shanghai restaurant and had a simple, yet amazing rice dish. The two ingredients (besides rice) were bok choy and pork. Sounds like poor man's food, but boy was it delicious! We left the restaurant still raving about the dish.
Here's my take on the recipe.
- 1 head of bok choy, diced
- 6 ounces of cured salt pork, diced
- 2 tablespoons peanut oil (or vegetable oil)
- cooked rice (using about 2 Asian cups* of uncooked rice)
- Heat peanut oil in a skillet and stir fry pork until it's no longer pink.
- Add bok choy to the skillet and stir fry until most of the water from the bok choy has evaporated.
- Add the bok choy and pork mixture to the cooked rice. Mix without crushing the rice.
- Season with salt to taste.
- Serve in a hot stone bowl (for crispy rice on the sides of the bowl), or just serve in a regular bowl - it'll be delicious either way!
- An "Asian cup" of rice is measured with those little plastic cups that come with your typical rice cooker. It is about equivalent to 3/4 regular cups.