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Wok Stirred Pork and Veg

As seen on Episode 22 of Simply Ming, guest chef Charles Phan shares his delicious wok recipe.


  • 4 tablespoons organic wheat-free tamari

  • 1 teaspoon sesame oil

  • 1½ tablespoon minced ginger

  • 1 tablespoon cornstarch

  • 1 pound pork loin cut in 1/2x1/2-inch x2-inch long strips

  • 3 tablespoons grapeseed oil

  • ½ jalapeño, thinly sliced in rings with seeds

  • 1 tablespoon minced garlic

  • 3 heads baby bok choy, roughly chopped

  • 1 red bell pepper, julienne strips

  • 1 yellow bell pepper, julienne strips

  • 1 green bell pepper, julienne strips

  • 2 scallions, white and greens separated, greens reserved

  • ½ tablespoon rice vinegar

  • Steamed rice (50-50 house blend)

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    In a medium bowl, combine 3 tablespoons of the tamari, the sesame oil, ½ tablespoon of minced ginger and cornstarch. Add the pork and marinate ½ hour in the refrigerator.

  • 2.

    Add 2 tablespoons grapeseed oil to a wok over high heat.

  • 3.

    Add the pork, and sear. Stir occasionally. Once all the color is gone from the meat, transfer to a plate and reserve. Don’t cook it all the way through, as it will continue to cook on the plate.

  • 4.

    Add 1 tablespoon of grapeseed oil to the wok. Add the sliced jalapeño, the minced garlic, and remaining minced ginger. Sauté for about 30 seconds until aromatic.

  • 5.

    Add the bok choy, and the pepper strips and scallion whites. Add the rice vinegar and the remaining tamari.

  • 6.

    Add the pork back and toss to combine. Check the seasoning and adjust if necessary. Plate the stir-fry on top of the steamed rice and garnish with scallion greens.

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