On a recent Sunday, I made a Pork Roast Smothered with Sauerkraut.
A few days later, I made Spicy Pork Fry with the leftover pork. So delicious.
-1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips (I used the leftovers from a 3 pound pork roast; photo below.)
-1½ teaspoons cornstarch
-½ teaspoon crushed red pepper flakes
-3 tablespoons soy sauce, divided
-2 tablespoons seasoned rice vinegar
-2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry (I used Mirin.)
-2 tablespoons vegetable oil, divided
-6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
-1 2-inch piece ginger, peeled, thinly sliced crosswise
-8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
-1 cup sliced mushrooms (My addition.)
-Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)
Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired. (Note: Because I used the leftover pork I quickly stir-fried it wok till crisp and then added bok choy and the other ingredients to wok.)
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.
~ Based on a recipe from Bon Appetit.