How I Make a Quick and Flavor-Packed Bok Choy Stir-Fry with Ground Pork
There are nights when I want something hearty, healthy, and fast—and this Stir-Fried Bok Choy with Ground Meat always delivers. It’s one of those dishes that feels humble and homey, but still punches way above its weight in flavor. I’ve made this countless times with ground pork, ground beef, even ground turkey when that’s what I have in the fridge. It’s endlessly flexible and packed with that rich, savory-sweet flavor I crave at the end of a long day.
What I love most? It’s ready in 20 minutes flat, with only one pan to clean up.
Why This Recipe Works
I stumbled on this combo while looking for ways to use up extra Bok Choy from the farmers’ market. Pairing it with ground meat was a game-changer for me. Here’s why this stir-fry is always in rotation:
One-pan wonder: Everything comes together in a single wok or skillet, which means minimal mess.
Balanced flavor: Soy sauce, oyster sauce, ginger, and garlic build an umami-rich base, while a touch of brown sugar and rice wine rounds it all out.
Customizable protein: Pork, beef, turkey, or even plant-based ground options all work here.
Speedy and satisfying: From start to finish, you’re looking at under 25 minutes. Perfect for weeknights.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes)
- 1 lb ground pork or beef
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine (optional, but adds depth)
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1 head Bok Choy, chopped (separate stalks and leaves if desired)
- 2 tbsp sesame oil (optional, for finish)
Step-by-Step: How I Make This Stir-Fry
1. Brown the Meat
I start by heating up the vegetable oil in a large wok or skillet over medium-high heat. Once hot, I add the ground meat and cook it for about 5–6 minutes, breaking it up with a spatula as it browns. You want it to be fully cooked with some crispy edges if possible.
2. Add the Aromatics
Once the meat’s cooked, I stir in the minced garlic and ginger. Just one minute here is all it takes for everything to get beautifully fragrant. This is the moment the kitchen starts to smell amazing.
3. Build the Sauce
Next, I add the soy sauce, oyster sauce, Shaoxing rice wine, brown sugar, and black pepper. I stir well so that all the meat is coated in the sauce, then let it cook for another minute or two. The sauce should thicken slightly and cling to the meat.
4. Toss in the Bok Choy
I add the chopped Bok Choy last because it cooks super quickly. I give everything a good stir and let the greens wilt for about 2–3 minutes. I like my Bok Choy with a bit of crunch, so I don’t overcook it.
5. Finish with Sesame Oil
Right before serving, I drizzle a little sesame oil over the stir-fry for a nutty finish. It’s optional, but I highly recommend it for that final layer of flavor.
My Tips for Getting It Just Right
Separate the Bok Choy parts: I often chop the stalks and leaves separately and add the stalks about a minute earlier so they stay crisp and the leaves don’t overcook.
Use high heat: A hot wok helps everything cook quickly and keeps the vegetables from getting soggy.
Don’t skip the brown sugar: Even if you’re not a sweet-and-savory person, this little bit balances the saltiness perfectly.
Double the batch: This stir-fry keeps well, and I often make extra to spoon over rice or noodles for lunch the next day.
What I Serve It With
This dish is super flexible and works well on its own, but here are a few of my favorite pairings:
- Steamed jasmine or brown rice – the classic move
- Garlic noodles or rice vermicelli for a slurpable side
- Fried egg on top – if I’m extra hungry
- Pickled cucumbers or kimchi to add a tangy, refreshing contrast
FAQs From My Kitchen
Q: Can I make this vegetarian?
A: Definitely. I’ve made this with crumbled tofu and plant-based ground meat. Just adjust the seasoning a bit and maybe add a splash of hoisin for depth.
Q: What if I can’t find Shaoxing wine?
A: Dry sherry or even a splash of mirin works in a pinch. If you skip it, no problem—just bump up the soy sauce a bit.
Q: How do I store leftovers?
A: I keep them in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or a skillet with a splash of water.
Q: Can I freeze it?
A: You can! The texture of Bok Choy might soften a little after freezing, but the flavors hold up beautifully.
Why You Should Try This Tonight
This Bok Choy and ground meat stir-fry is proof that simple ingredients can deliver big flavor. It’s fast, filling, and full of that home-cooked warmth I crave on a busy weeknight. It’s also one of those dishes that doesn’t demand perfection—just a hot pan, a few pantry staples, and a willingness to stir.
If you’ve got ground meat in your fridge and a bunch of greens begging to be used, this is the recipe to make. It’s quick, customizable, and downright delicious.
This 10-Minute Stir-Fry Is My Secret to Getting Dinner on the Table Fast
Ingredients
- 1 lb ground pork or beef
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine (optional)
- 1 tbsp brown sugar
- 2 tsp black pepper
- 2 tbsp sesame oil (optional)
- 4 cups bok choy, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, sliced
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ground pork or beef and cook until browned, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the bok choy and red bell pepper to the skillet, cooking until just tender, about 3-4 minutes.
- In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing rice wine, brown sugar, and black pepper.
- Pour the sauce over the stir-fry and stir well to combine.
- Remove from heat and drizzle with sesame oil before serving.
Leave a Reply