Steamed Pork Medallions with Bok Choy

Ingredients

• 1 lb boneless pork loin, cut into 0.5-inch thick medallions
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sesame oil
• 1 inch fresh ginger, julienned
• 4 scallions, white parts sliced for marinade, green parts reserved
• 1 loaf dried shiitake mushrooms, rehydrated and sliced
• 1 bunch baby bok choy, halved lengthwise
• 1 tablespoon cornstarch mixed with 4 tablespoons water
• 1 teaspoon toasted sesame seeds for garnish

Method

1. 1Whisk soy sauce, Shaoxing wine, sesame oil, and sliced scallion whites in a bowl.
2. 2Place pork medallions in the marinade, turning to coat, and let sit for 20 minutes to tenderize the meat.
3. 3Line a steamer basket with parchment paper or cabbage leaves to prevent sticking and ensure even heat distribution.
4. 4Arrange the marinated pork medallions in a single layer in the steamer, avoiding overcrowding to maintain consistent steam flow.
5. 5Steam over boiling water for 8 to 10 minutes, checking that the pork is opaque and firm to the touch.
6. 6While pork rests, blanch the bok choy in the steamer for 3 minutes until bright green and just tender.
7. 7Reserve 3 tablespoons of the pan drippings in a small saucepan and whisk in the cornstarch slurry.
8. 8Simmer the sauce until thickened and glossy, then pour over the arranged pork and bok choy before serving.
9. 9Sprinkle with reserved scallion greens, sliced mushrooms, and toasted sesame seeds for texture and aroma.

Nutrition per serving