Bok choyThe first meaning, derived from the homophone of bok choy."Baiche," implying gathering wealth, attracting fortune, and prosperity.It symbolizes bringing together numerous fortunes.The second meaning stems from the color and shape of bok choy.Representing purity and independence.This second meaning is particularly fitting for senior high school students.Today, we use bok choy with profound meanings to bless the college entrance exam candidates;Wishing you smooth sailing and success in this coming examination!Many people do not like eatingbok choy stems.I am one of them!Especially when they are stir-fried together with bok choy leaves.causing the bok choy stems to be completely wasted.It was only then that I truly developed a liking for bok choy;when I was in my senior year of high school.Due to the learning pressure and physical exhaustion.Causing insomnia, forgetfulness, slow thinking, and sluggish responses.Mum made mestir-fried pork slices with bok choy stems.The bok choy stems were as white and tender as jade!It is evident that during the college entrance exam period, the diet should be light.Avoid excessive consumption of seafood or meat which may trigger sensitivities."Bok choyand tofuensure safety."Eating these two simple foods regularly can keep one healthy and safe.In fact, bok choy stems have a slightly sweet taste, are light in flavor, and low in calories.They contain beta--carotene,iron, and magnesium.These elements help improve calcium absorption.Moreover, potassium in the bok choy can flush out excess salt from the body, promoting urination.It is truly a pity to discard the bok choy stems.Bok choy contains abundant rough fiber.When we cut it properly, it will look very good.Do not just randomly chop it into uneven shapes.Many of my friends would do this for convenience; saying that since everything ends up in the stomach, it does not matter how it looks.But food should never be taken lightly; whether they are meat dishes orvegetable dishes,we must treat them equally.For a pleasant eating experience and to maintain good health,the ingredients need perfect shapes.Everything is interconnected in this manner.

　　 Taste of the College Entrance Exam: Tenderizing Pressure with Bok Choy Stir-fried Pork Slices Ingredients

Main ingredients: bok choy (200g)carrot (50g) green chili pepper (1 piece) red chili pepper (1 piece)spine muscle (100g)starch (1 spoon)dark soy sauce (1 spoon) oil (1 spoon) salt (1 spoon) ginger powder (1 spoon)Cooking tools: non-stick pan, flat-bottomed pan, wokTaste of the College Entrance Exam: Tenderizing Pressure with Bok Choy Stir-fried Pork Slices Method:
Buy bok choy and remove the outer yellow leaves. Cut off the tail and separate the leaves from the stems.Clean them thoroughly under running water.Lay out the separated leaves on a chopping board, then cut along the stem-leaf line to separate the leaves and stems for different dishes.Prepare the bok choy stems and slice them into diamond shapes.Place the prepared bok choy stems in a dish.
Cut the fresh chili peppers into similar diamond shapes. Place them in another dish.Slice the carrot and pork spine muscle, then prepare for cooking.Heat the pan on an induction cooker, add 2 spoonfuls of oil, and stir-fry

　　 dried red pepper

 and sliced chili peppers.Cut the pork spine into thin slices. Marinate with starch, ginger powder, and 1 spoon of dark soy sauce.  Transfer the marinated meat to the heated pan and quickly stir-fry until about 80% cooked.  Remove the nearly done meat from the pan and set aside in a dish.  Stir-fry the chili peppers with the remaining oil for a while.  Add carrot slices and stir-fry until they release their red oil.  Add bok choy leaves to the ingredients and mix well.Season the bok choy stems with 1 spoon of salt. Stir to ensure even distribution of salt in the bok choy stems.Directly add the pre-cooked meat slices into the pan along with the bok choy leaves and other ingredients, then stir-fry for a little while.Hint:Do not re-season after stir-frying bok choy as it has already been seasoned with salt in step 9.  I find bok choy so charming. Its versatility makes every dish more appealing and inclusive.Bok choy, without flavor, selflessly contributes to each dish, making them inseparable.Because of bok choy's addition, no dish would feel lonely.How about it?  Try this recipe now! If you have any questions, leave them in the comments and I will answer.PorkCut into evenly sized thin slices, mix with tenderizer, ginger powder, and 1 spoon of light soy sauce, stir until well combined.Prepare the meat slices and pour them into the oil pan;Quickly stir-fry.  9. Sauté the meat slices until they are 80% cooked; then transfer to a plate for later use.  10. Use the remaining oil in the pan to stir-fry red and green peppers briefly.  11. After the peppers are well-stir-fried, add carrot slices to stir-fry until they release their red oil juice.  12. Add bok choy slices into the mix and stir-fry evenly.  13. Turn off the heat; add a spoon of salt to the bok choy stems and use a spatula to distribute the salt evenly.  14. The meat slices have been quickly sautéed beforehand;so just pour them into the mix with the other ingredients.

A little trick:

Do not add more salt; one spoon was enough when stir-frying the bok choy.Truly, bok choy is adorable and versatile—so friendly to everyone.Bok choy generously offers itself for every dish without complaint.It's because of bok choy that our dishes are no longer lonely.How about it?Why not give it a try right away? If you have any questions, just let me know!Leave your comments, and I will reply as soon as possible! ~~(1) When cutting bok choy into shreds or slices, cut along the natural direction of the bok choy to ensure quick cooking.(2) Add a little salt to the oil pan before stir-frying the bok choy over high heat; this helps maintain its freshness and tenderness.(3) Blanch the bok choy for 20-30 seconds, then quickly rinse with cold water to remove any bitterness and preserve its crisp texture.