A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Fantastic! Very fast to make, perfect for weeknights. Whole family loves this. I did use 6 baby bok choys and that was perfect.
This is a favorite in my household. I agree with adding more bok choy. I also add a few tablespoons of crushed red pepper to give it some heat. I usually double the recipe to have leftovers, in which case I cook the pork in batches.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?