Korean Pork Stir-fry

11/27/2020 – Mary made this with bok choy, green onions, and lemon from our garden. It was very good and one to repeat again. A little spicer and/or more ginger might be worth trying next time. This was inspired by the recipe by Marion here and her video where she said to only have two main vegetables in a stir fry to keep it simple. And, do not stir it too much.


2 boneless, ½” thick, pork fillets thinly sliced into ribbons
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
6-8 bok choy leaves from our garden
1 ½ broccoli (about 5″ diameter) from our garden
4 green onions from the garden, cut into batons
¼ tsp sesame seeds, plus extra to serve
finely grated zest of 1 lemon
rice to serve

Spicy marinade:
3 tablespoons Sambal Olek (she called for gochujang)
2 tablespoons soy sauce
2 tsp white sugar
1 teaspoon finely grated ginger
1 tablespoon sesame oil


  1. In a large bowl mix together the marinade ingredients. Add pork slices to the marinade, toss to coat and let marinate in the refrigerator for the afternoon.
  2. Heat the vegetable oil in a wok over medium-high heat. Add the garlic and onion and stir-fry. Add the pork and all the marinade. Spread the pork out in the pan and allow it to sear for about half a minute before stir-frying. Repeat the searing and stir-frying process another 2-3 times or until the pork is just cooked.
  3. Add the broccoli, bok choy, and spring onion and stir-fry.
  4. Turn the heat off and sprinkle with sesame seeds and toss through the lemon zest.

Serve with jasmine rice and sprinkle with extra sesame seeds.

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