Shredded Pork and Bok Choy in Cherry Stir Fry

Main Ingredients
baby bok choy cherry long grain rice pork scallions

The best part of playing Battle YUM! is the chance to hit the do-over button! I learned last time that the family does not like bok choy (they are crazy). I had plenty of ingredients, so I decided to try again! I knew I had to shred up the bok choy instead of sauteing it so I could hide it from everyone. I accidentally got regular bok choy this time instead of baby bok choy. I chose to shred the pork also, creating a Chinese-style dish using the same cherry reduction instead of the typical soy-based sauce. I steamed the rice and served it plain this time (to provide some non-pink contrast).


Everyone liked the dish better this way… the bok choy still was somewhat picked around, but mostly eaten. Success!


Shredded Pork and Bok Choy in Cherry Stir Fry


  • pork chops
  • 1 head bok choy
  • 1 cup jasmine rice (cooked)
  • 25-30 cherries, pitted
  • 2 scallions, sliced thin, longways
  • 1/3 cup chicken stock
  • 1 tsp ginger
  • 1 Tbsp honey
  • 1/2 tsp garlic
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 Tbsp raspberry vinegar
  • 1 Tbsp corn starch + 1 Tbsp water, combined
  • 1 Tbsp olive oil
Chop up the cherries and heat in a saucepan. Add ginger, honey, garlic, cumin, coriander and vinegar, then heat on high to reduce slightly.  Add chicken stock, then reduce again. Thicken the sauce with the corn starch/water mixture, and heat until thickened. 
Shred the pork into thin strips and sprinkle with kosher salt. Stir fry in a wok with the olive oil until the pork turns white (just a few minutes). Remove from wok. Shred the cabbage and stir fry in the same wok with the scallions. Add the pork back, and stir in sauce. Heat through. Serve over rice. 

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