Final Lap In My Protein Relay
This easy stir-fry is the grand finale in my pork relay—quick, bold, and so good you’ll want to roast another pork loin just to make it again.
The bittersweet moment is here—our pork relay series is coming to a close. We started with a stunning maple-glazed pork loin and handed it off to a Cubano sandwich, leveled up with pork ramen, and now we’re ending with a sizzling stir-fry that’s all about flavor, speed, and using every last delicious bite.
This stir-fry is everything a weeknight meal should be: fast, full of texture, and bursting with flavor. Ginger, garlic, oyster sauce, and tender-crisp bok choy bring the freshness, while our pork—already perfectly cooked—is the MVP that ties it all together. Add jasmine rice, and dinner is on the table in under 30 minutes.
I always love ending with a stir-fry because it’s the “clean out the fridge” moment where everything finds its place. And honestly? You may find yourself roasting another pork loin this weekend just to make this again.
• Uses leftovers without tasting like it. The maple-glazed pork reinvents itself completely here.
• Fast cooking, big flavor. Ginger, garlic, and sauce come together in a hot minute.
• Flexible veggies. Sub in broccoli, snap peas, or bell peppers if that’s what you’ve got.
• Mix your garlic and ginger with oil to avoid burning them in a hot skillet.
• Don’t skip the cornstarch. It thickens the sauce so it clings to every bite.
• Cook bok choy stalks first. They take longer than the greens, which wilt quickly.
• Prep everything before you start. Stir-frying is fast—have it all ready to go.
🌱 A Greener Bite of Sustainability
Using one protein across multiple meals reduces food waste and stretches your grocery dollars—making it a win for both your wallet and the planet. Instead of letting leftovers linger, turn them into intentional, flavorful dishes like this one. Stir-fries are also ideal for using up odds and ends from your veggie drawer, helping you make the most of what you already have.
This stir-fried pork and bok choy recipe is fast, flavorful, and the perfect way to use leftover roast pork for an easy and healthy weeknight dinner.
Make the sauce
In a small bowl, whisk together the broth, oyster sauce, soy sauce, sesame oil, and cornstarch. Set aside.
Prep the aromatics
Mix 1 teaspoon of vegetable oil with the minced garlic and ginger in a small bowl. Set aside.
Stir-fry the veggies
Heat the remaining 1 tablespoon oil in a large nonstick skillet over high heat until shimmering. Add bok choy stalks and carrots. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
Add aromatics
Clear the center of the pan and add the garlic-ginger mixture. Mash into the pan with the back of your spatula, cooking until fragrant, about 30 seconds.
Add pork and greens
Stir in pork and bok choy leaves, a handful at a time, cooking until greens are wilted, about 1 minute.
Finish and Serve
Whisk the sauce to recombine and pour it into the skillet. Simmer until thickened, 1 to 2 minutes, stirring often. Sprinkle with sesame seeds and serve over jasmine rice.
This might be the final lap in our Protein Relay Series, but it’s going out with a bang. Stir-fries are the perfect closing ceremony—fast, flavorful, and perfect for transforming leftovers into something extraordinary. If you’ve been following along, thank you! And if not… there’s no better time to start.
Which recipe was your favorite from the Pork Relay Series? Let me know in the comments!
This stir-fried pork and bok choy recipe is fast, flavorful, and the perfect way to use leftover roast pork for an easy and healthy weeknight dinner.
Mix the broth, oyster sauce, soy sauce, sesame oil, and cornstarch together in a bowl and set aside. Mix 1 teaspoon of the vegetable oil with the ginger and garlic in a small bowl and set aside.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat until just smoking. Add the bok choy stalks and carrots and cook, stirring occasionally, until almost tender, 3 to 4 minutes.
Clear the center of the skillet and add the ginger mixture. Cook, masing the ginger mixture into the pan with the back of a spatula , until fragrant, about 30 seconds. Stir the ginger mixture into the vegetables. Stir in the pork and bok choy greens, a handful at a time, and cook until the bok choy leaves begin to wilt, about 1 minute.
Whisk the sauce to recombine, add tot he pan, and bring to a simmer. Cook, stirring frequently, until the sauce is thickened and the vegetables and pork are coated with sauce and heat through, about 1 to 2 minutes. Sprinkle with the sesame seeds before serving. Serve with jasmine rice.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.