Char Siu with Steamed Rice and Stir-Fried Bok Choy

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Char Siu (Cantonese BBQ Pork)

1. In a bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons Shaoxing rice wine, 2 tablespoons honey, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon toasted sesame oil, ¾ teaspoon five-spice powder, ¼ teaspoon white pepper, and 4 minced garlic cloves until smooth — stir in ½ teaspoon red food coloring if using. 6 min
2. Add the 2 pounds of pork shoulder strips to the marinade, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes (or up to overnight). 30 min
3. Position an oven rack in the upper third and preheat the oven to 425°F; line a rimmed baking sheet with foil and set a wire rack on top. 15 min
4. Lift the pork strips from the marinade, letting excess drip off, and lay them on the wire rack; reserve the remaining marinade in the bowl. 2 min
5. Roast the pork at 425°F for 20 minutes, then flip the strips and roast a further 10 minutes until the edges begin to char. 30 min
6. Timing-sensitive step. Stir 1 tablespoon honey into the reserved marinade; brush generously over all sides of the pork, then switch the oven to broil and broil 3–4 minutes, watching closely, until the glaze is deeply caramelized and sticky. 4 min
7. Transfer the char siu to a cutting board and rest 5 minutes, then slice across the grain into ½-inch pieces and serve. 5 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs clear, about 30 seconds. 2 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove the pan from heat and let the rice steam, still covered, for 10 minutes. 10 min
5. Uncover, fluff the rice with a fork, and serve immediately.

Stir-Fried Baby Bok Choy with Garlicside

1. Halve 1½ pounds baby bok choy lengthwise, wash and dry thoroughly; thinly slice 4 garlic cloves and mince 1 teaspoon fresh ginger. 6 min
2. In a small bowl, stir together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 tablespoons chicken stock, ½ teaspoon toasted sesame oil, and ⅛ teaspoon white pepper; set the sauce aside. 3 min
3. Heat a wok or large skillet over high heat until smoking, then add 2 tablespoons neutral oil and swirl to coat. 2 min
4. Timing-sensitive step. Add the sliced garlic and minced ginger and stir-fry for 30 seconds until fragrant but not browned.
5. Timing-sensitive step. Add the bok choy cut-side down in a single layer and cook undisturbed for 90 seconds until the cut faces are lightly charred. 2 min
6. Timing-sensitive step. Pour the sauce over the bok choy, toss to coat, and stir-fry for 1–2 minutes more until the leaves are just wilted and the stems are tender-crisp. 2 min
7. Transfer to a serving platter and serve immediately.