This deconstructed take on ginger pork dumplings is easy to make, but like all stir-fries, you will want to make sure you have all of your ingredients prepped and chopped BEFORE you start. Once you get started, everything comes together quickly.
The original recipe calls for a slivered ginger garnish, which adds an additional spicy note to the robust dish. I mixed up the garnish the first few times I made the recipe, but I now sometimes forget it. So don’t be like me.
Deconstructed Ginger Pork DumplingsPrint Recipe
- Noodle Ingredients
- 8 ounces of wide rice noodles or pasta
- Garnish Ingredients
- Sliced scallions
- Slivered ginger
- Balsamic vinegar
- Stir Fry Ingredients
- 1 big bunch of bok choy
- 1 ounce of ginger root
- ½ cup of thinly sliced scallions
- 4 small garlic cloves, finely chopped
- 1 fresh chili, seeded if desired
- 1 pound of lean ground pork
- ¼ cup plus 1 1/2 tablespoons of soy sauce
- 2 tablespoons of rice wine vinegar
- 1 ½ teaspoon of sesame oil
- A big handful of Thai basil for serving
- Soak noodles in boiling water for 5 minutes or until softened. Drain, and set aside while you prepare the rest of the stir fry.
Ginger Garnish Instructions
- Finely sliver additional ginger and place in a small bowl. Pour in enough balsamic vinegar to barely cover the ginger. Set aside until ready to serve.
Stir Fry Instructions
- Rinse and trim the bok choy. Separate the white stems from the leafy greens. Slice the whites thinly and set aside. Roughly tear or chop the dark leafy greens. Set aside.
- Finely mince the ginger, the garlic, the scallions, and the chile. Mix together and set aside.
- In a skillet, heat a tablespoon of the oil over medium heat. Crumble in the ground pork, and add in about 1/3 of the ginger-garlic mixture. Swoon as the mixture sautés and the pork cooks through and starts to turn golden brown. Add 1/2 tablespoon of rice wine vinegar and 1 1/2 tablespoons of soy sauce, and stir to combine. Remove pork mixture to a large bowl.
- Return skillet to heat. Heat 1 more tablespoon of oil over medium heat and add in the remaining ginger-garlic mixture. Sauté until the mixture is fragrant and you want to faint from the deliciousness of it all.
- Add the sliced bok choy to the skillet, stir to combine, cover tightly, and let cook for 2 to 3 minutes until stems are wilted and tender. Add in torn leaves, cooked pork mixture, and stir to combine. Stir in the remaining rice wine vinegar, soy sauce, sesame oil, and Thai basil. At this point, your kitchen will smell like a Chinese dumpling joint blew up in your kitchen.
- Serve over rice noodles, with or without garnishes of choice.