Stir-Fried Bok Choy, Pork, Mushroom, and Egg – a delicious recipe with head Bok choy, packet, Eggs, pork belly, flour, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Divide the bok choy into thirds, dividing the stalks from the leaves.
2
Shred the shimeji mushrooms.
3
Cut the pork into 3 cm pieces and season with salt and pepper.
4
Lightly coat with flour.
5
Combine the ingredients.
6
Lightly beat the egg.
7
Warm the sesame oil in a frying pan and add the egg.
8
Scramble the egg into large chunks, then remove the egg once it's cooked.
9
Without cleaning the pan, add the pork and stir-fry.
10
Add the stems of the bok choy and continue to stir-fry.
11
Once wilted, add the shimeji mushrooms.
12
Once they have cooked, add the leaves of the bok choy and quickly stir-fry.
13
Add the scrambled egg and drizzle in the sauce.
14
Toss quickly.
15
Transfer to dishes and serve.
526
kcal
Calories
38
g
Fat
23
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 head Bok choy, 1/2 packet Shimeji mushrooms, 3 Eggs, 150 grams Thinly sliced pork belly, and more.
Yes, Stir-Fried Bok Choy, Pork, Mushroom, and Egg falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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