Cook time: 45 mins
Yield: 5 to 6 serves
Ingredients:
- 5 thin pork loin chops (about 450 gm)
- 400 gm baby bok choy (小棠菜 or 青江菜)
- 2 cups Jasmine rice
- 2 cups + 2 Tbsp unsalted chicken stock
- 2 tsp minced garlic
- 2 tsp minced shallot
- 3 slices ginger
- A dash sesame oil
- 1 tsp fish sauce, optional
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp cornflour
- 2 tsp freshly grated ginger juice
- 1 tsp Shaoxing wine
- pepper, to taste
- salt, to taste
- Rinse pork chops and wipe dry with kitchen papers. Trim excess fat and mix with marinade for 20 minutes.
- Rinse rice and cook in a rice cooker, just like the way you used to cook rice, by adding chicken stock instead of water this time. Add 2 cups of chicken stock into rinsed, drained rice, then cook until done.
- Rinse baby bok choy and drain well. Roughly chop into pieces. Separate leaves and white stems apart. Heat oil in a wok or pan, sauté ginger slices over medium-high heat. Add white stems of bok choy first in wok as they need more time to be softened. Stir fry stems for a while until soften a bit, then followed by leaves. Sprinkle salt to taste and combine well. Pour 2 tablespoons of chicken stock and cook bok choy until 70% done. Add sesame oil and discard ginger. Drain well. Or else your rice would be too soggy. Toss bok choy and stir with the cooked rice. Sprinkle salt to your taste. Remember to taste it by yourself until you’re satisfied. Cover and set aside.
- Heat 2 tablespoons of oil in a frypan. Cook pork chops until both sides are lightly brown and cooked through. Remove and place on a platter. Cut pork chops into small portions if desired. Saute garlic and shallot in the same frypan. Toss back pork chops. Sprinkle fish sauce and quickly combine well. Dish up. Garnish with red chilies, served with hot vegetable rice. Enjoy!
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