Prepare cabbage: Remove any damaged outer leaves and trim the base of the the cabbage. Quarter the cabbage then cut out the dense central cores at a 45-degree angle then slice the quarters into 2-3 inch lengths for bite-size pieces; dice any denser sections nearer the core slightly smaller. If using green cabbage, slice it thinner.
Prepare bok choy: Slice the baby bok choy in half. For thicker bulbs, quarter it or chop it up.
Rinse and pat dry: Rinse the cabbage and bok choy, drain, and pat dry to remove excess moisture.
Aromatics and Sauce: Prepare the garlic, ginger, scallions (separate white and green parts), and dry red chili peppers, if using. Set them aside in one small plate. Combine the sauce ingredients in a small bowl and stir well.
Stir fry pork: Preheat a large wok (12-inch or larger) until it feels hot, add 0.5 tbsp oil and the ground pork. You should hear sizzling sound throughout. This means your temperature is correct. If not, turn heat up a bit more. Break up the meat to fine bits over medium-high heat, 5 minutes.
Season the pork with ½ tsp salt and ¼ tsp white pepper. Continue sauteing, breaking up, and browning the meat until the liquid evaporates, 6-7 minutes.
Push the meat to the side. Add the chopped aromatics (garlic, ginger, white scallions parts, and chili peppers) in the middle with ¼ tsp salt. Then toss and combine further with the meat for 2 minutes. Now taste it. The meat should be lightly seasoned that’s not too salty. Transfer the ground pork to a large serving plate and leave the oil behind in the wok.
Saute vegetables: Use the same pan, add the remaining half tablespoon oil, if needed. Add the baby bok choy and cabbage and ¼ tsp salt. Saute over medium-high heat for 2 minutes.
Combine with sauce: Add the green scallion parts and return the pork to the pan. Turn heat up to high. Give a quick toss then pour in the sauce little-by-little while sauteing at the same time. Toss to combine for 30 seconds then turn off the heat.
Transfer to a large serving plate. Sprinkle with a small dash of white pepper. Serve hot with rice.
Achieve the Perfect Ground Meat Texture: Ensure the ground pork is well-browned and has a crispy, caramelized texture. Let all the moisture from the meat evaporate to really bring out the flavors. Break the meat down into small, fine pieces during cooking, so every bite is seasoned to perfection.
Keep Your Veggies Crispy: Monitor your stove’s temperature closely to maintain a consistent sizzle in the pan. The vegetables should stay crisp and vibrant. A continuous sizzle means the temperature is just right!
Avoid a Watery Dish: The final dish should be flavorful, not watery. A bit of moisture is fine, but the skillet shouldn’t be swimming in liquid. Aim for crispy veggies and pork that’s as crispy as bacon bits for the best taste and texture.
No Need for Starch Unless Necessary: If you nail the stir-fry timing and maintain the right pan temperature, you shouldn’t need to add any starch. The exception is if the vegetables are overcooked the meat isn’t crisped properly, or you’re aiming for a saucier dish. Only then consider adding cornstarch or another thickening agent.
Serving Suggestions: This dish is a crowd-pleaser with steamed rice and kimchi on the side. The combination of flavors will have everyone asking for seconds!
Choose the Right Cookware: Use a large skillet or pan, ideally one that’s 12 inches or larger. A 6-quart Dutch oven also works well for this kind of stir-fry.
Use a Splatter Guard: When you’re stir-frying, opt for a splatter guard instead of a lid. This allows moisture to escape, ensuring your food gets that desirable crispiness instead of steaming.
