Pork with Dark-Green Leafy Vegetables
Pork with Dark-Green Leafy Vegetables is a classic Chinese home-style stir-fry, commonly featuring tender slices of pork cooked quickly with greens like bok choy, choy sum, or spinach. The dish is defined by its simple, savory sauce, often built from garlic, ginger, soy sauce, and sometimes a touch of rice wine or oyster sauce. It is a staple across various regional cuisines in China, prized for its balance of protein and vegetables.
🍽️ Nutrition at a glance
This dish is a well-balanced meal, providing a good source of protein from the pork and essential vitamins and minerals from the greens. It is typically moderate in fat, depending on the cut of pork and oil used, and relatively low in carbohydrates. A standard serving generally ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 18 g |
| Carbs | 8 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 25 mg |
| Vitamin K | 120 mcg |
| Iron | 2.5 mg |
| Calcium | 90 mg |
| Magnesium | 40 mg |
| Zinc | 2.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the Chinese culinary principle of 'ying yang' balance, harmonizing the 'warming' energy of meat with the 'cooling' properties of leafy greens. Nutritionally, the quick stir-fry method helps preserve the heat-sensitive vitamins (like vitamin C and folate) in the vegetables, making it a practical and healthy everyday meal.
