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Stir Fry Minced Pork with Choy Sum

Somjit Najaireeb
Simple and very fast, this nutritious dish is just 10 minutes away from a balanced meal. With minced meat and vegetable combined, it's perfect with a serving of fluffy rice!
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Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 5
Calories 336 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • Wok
  • Turner

Ingredients

  • 350 g pork, minced
  • 1/2 tsp salt
  • 430 g choy sum, washed, chopped to pieces, leaves and stem separated
  • 50 ml cooking oil
  • 50 g garlic , minced
  • 40 g red chillies, cut
  • 1/2 tbsp coarse black pepper
  • 1/2 tsp sesame oil
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 100 ml water

Instructions
 

  • Marinate the minced pork with 1/4 tsp of salt, and rub to distribute it evenly. Turn the pork from bottom to top, and repeat the marination with the other 1/4 tsp of salt. Set aside.
  • Slice the choy sum stems into 1/2 cm in length. Set aside in a bowl. Roughly slice the choy sum leaves into bitr-sized pieces and set aside in a separate bowl.
  • Add cooking oil into a wok over medium heat, and let it warm up.
  • Add the minced garlic and stir fry for 2 minutes or until crispy and golden brown. Remove 2/3 of it from the wok and set aside.
  • Add the pork into the wok. Stir fry and flatten the lumps for about 45 seconds. Continue to stir fry for about 2 minutes, or until the colour changes to grey.
  • Add the cut red chilli, coarse black pepper, sesame oil, light soy sauce and oyster sauce. Stir fry for 30 seconds, or until the minced pork is well-mixed.
  • Add all the choy sum stems and stir fry for 30 seconds. Add water if it is too dry. Fry for another 1.5 minutes, or until the choy sum is just cooked.
  • Taste and adjust as preferred.
  • Add the choy sum leaves. Stir fry for 45 seconds, or until soft.
  • Switch off the heat. Add most of the crispy fried garlic and mix until well-combined.
  • Garnish with the rest of the crispy fried garlic. Serve with rice and sunny-side-up egg.

Notes

Tips
  • Marinating the pork with salt a little at a time helps distribute it more evenly.
  • Cutting the choy sum into bite-sized pieces shortens the cooking time and makes it easier to eat.
  • Frying the garlic with oil infuses the garlic flavour into it, making the sauce more flavourful. Removing some fried garlic for garnishing keeps its crispy texture.
  • Press pork flat against the back of the turner break it apart and cook evenly.
  • This recipe yields cooked and crunchy choy sum stems. For softer stems, stir fry them for another 2 minutes, before adding the choy sum leaves.
  • Serve with fluffy white rice and sunny-side-up eggs for a complete one-dish meal!
  • Make sure to watch the full video to see how I made it exactly!
Storage Instructions
Best enjoyed immediately after cooking. 
Once cooled, it can be kept in the fridge for not more than a day. Make sure to reheat before consuming it.
Not recommended to freeze as the texture of the choy sum would be mushy after thawing.

Nutrition

Calories: 336kcalCarbohydrates: 6gProtein: 13gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 50mgSodium: 562mgPotassium: 507mgFiber: 3gSugar: 1gVitamin A: 663IUVitamin C: 43mgCalcium: 82mgIron: 2mg
Keyword choy sum, easy, minced pork
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