1/4 lb boneless pork shoulder
1 lb bok choy stalks
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
3 tbsp peanut oil
1/4 tsp salt
1/4 cup chicken stock
1/2 tsp sugar
1 tsp dry sherry
1 cornstarch paste
1 tsp msg (opt)
Directions
Slice pork against the grain into thin strips about 2" by 1/2".
Seperate outer fleshy stalks from center flower stalk of bok choy.
Use center stalk in another stir-fry dish or in soup. Wash outer
stalks, and diagonally slice into 3" pieces. The meatier ends of the
stalks should be sliced a little thinner.
Swirl oil around in very hot wok. When oil begins to smoke, add pork
and stir-fry until meat is seared (about 1 minute). Add bok choy,
garlic and ginger. Stir-fry until green leaves are bright and
shrivelled, stirring and tossing constantly so stalks won't burn. Add
salt, stock, sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or
less on high heat, until stalks are tender but still crisp. Push
ingredients up side of wok; dribble cornstarch paste into liquid and
stir to make a light sauce. Recombine and add MSG. Serve
immediately.
Servings: 4 servings
Bok Choy With White Pork Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into history, at least as far as pharonic Egypt, and possibly even further. Having said that, generally, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into starters, main course and desserts, something we still use today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, rue and dill. Moving on, there were two interesting books which were published in the 1300s : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and spices led to an increase in books on cooking, many of which are kept safe in private cookery archives. By the advent of the 1900s, cookery publications were in high demand, as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Bok Choy With White Pork recipe.
