Dry Pot Baby Bok Choy
A comforting Chinese stir-fry featuring tender baby bok choy wok-tossed with savory pork belly, dried shrimp, and aromatic garlic. The vegetables are briefly blanched then finished in the wok for a delicious caramelized flavor.
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This classic Chinese home-style dish gets its name from the dry wok cooking technique that concentrates flavors. The pork belly renders its fat to create a savory base, while the blanched bok choy retains a pleasant crunch.
Ingredients
Instructions
Prepare the ingredients
Soak dried shrimp in cold water for 10 minutes. Cut pork belly into thin slices. Trim enoki mushrooms and halve them. Slice dried tofu into thin strips. Separate the white and green parts of the garlic stems, cutting the greens into short segments. Roughly chop the garlic cloves and slice the ginger thinly. Cut the outer leaves of baby bok choy in half lengthwise, keeping the inner leaves whole.
Blanch the bok choy
Bring a pot of water to a rolling boil with a pinch of salt and 1 tablespoon of oil. Add the baby bok choy and blanch for exactly 1 minute until just tender but still bright green. Remove and drain well in a mesh strainer, gently pressing out excess water with your hands.
Crisp the pork
Heat 2 tablespoons of oil in a wok over medium-low heat. Add the pork belly slices and stir-fry slowly, allowing the fat to render and the meat to become golden. Cook for about 5 minutes until the slices are fully cooked through.
Build the aromatics
Add the chopped garlic, ginger, and the white parts of the garlic stems to the wok. Continue stir-frying over medium heat until fragrant and the pork turns a light golden color, about 2 minutes. Add the drained dried shrimp and stir-fry for another minute until aromatic.
Add vegetables and finish
Add the dried tofu strips and enoki mushrooms to the wok. Toss everything together for 2 minutes. Pour in the soy sauce and rice wine, stirring to combine. Finally, add the blanched bok choy and the green garlic stem pieces. Toss gently over high heat for 1-2 minutes until heated through. Season with salt to taste and serve immediately.