Japanese Ginger Pork with Steamed Bok Choy
Thinly sliced pork loin cooked in a savory-sweet ginger soy sauce, a classic Japanese comfort dish (Shogayaki), served with tender steamed bok choy for a balanced and satisfying low-carb meal.
Ingredients
- Garlic5 g
- Green Onion5 g
- Sesame Oil10 ml
- Olive Oil10 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Pork Loin350 g
- Bok Choy200 g
- Soy Sauce20 ml
- Sake15 ml
- Ginger10 g
Instructions
- 1Step 1
Thinly slice pork loin against the grain into bite-sized pieces.
- 2Step 2
In a small bowl, whisk together soy sauce, sake, grated ginger, and minced garlic to create the Shogayaki sauce.
- 3Step 3
Heat 10ml of olive oil in a large skillet or wok over medium-high heat. Add pork slices and cook until browned on all sides, about 5-7 minutes. Remove pork from the pan and set aside, leaving any rendered fat.
- 4Step 4
While pork cooks, prepare bok choy. Separate leaves and rinse thoroughly. If stems are thick, halve them lengthwise.
- 5Step 5
In the same skillet, add the remaining 10ml olive oil and quickly sauté bok choy for 2-3 minutes until bright green and slightly tender-crisp. You can also steam the bok choy separately for 5-7 minutes until tender.
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