I have to say it’s both a BIG winner on the taste front .. AND so very easy to make.
Bok Choy is a wonderful veggie and part of the cabbage family. These cruciferous vegetables have a great reputation at being anti cancerous if included in your diet on a regular basis. I remember Bok Choy being hugely popular in the 90s when Stir Frying came into fashion, around the time that I was becoming self sufficient in university!
Bok Choy is full of antioxidants with enormous levels of Vitamins A and C, even more so than broccoli. This is perfect for immunity in the winter months. It’s also got a small amount of Omega 3 making it anti inflammatory as well as an antioxidant.. who knew? They say you should eat foods from the cabbage family minimum of 2-3 times per week but aim for 4-5 times per week for optimal health. Each serving should be approximately 2 cups.
As for pork – it’s one of the richest sources of dietary protein and can be very lean if you choose a cut trimmed of fat. It’s a wonderful source of vitamins and minerals. Pork is high in Thiamin which helps with energy metabolism and nervous function. It’s also high in iron which is imperative for energy, immunity and antioxidant function; it’s high in Zinc which helps in the brain and immune system (one would argue that zinc is better for colds than Vitamin C!); and also high in Vitamins B6, B12 and Niacin, aiding in red blood cell formation, growth and metabolism. It’s a great choice of meat and combined with the bok choy will really boost those immune functions and metabolism.
Directions for the recipe at the link, however if you pop the pork shoulder in the slow cooker with the broth, for the last 20 minutes you just pop in the rice noodles and the bok choy. It couldn’t be easier. I amended this slightly as I didn’t have any star anise and I just used garam masala, it tasted perfect. You could use cloves or chinese five spice. I also only used 250ML of chicken stock and added another 2 cups of boiling water, as the kids would be eating this and one of my kids gets a restless nights sleep on chicken stock/ glutamates. I have to say that it was salty and flavoursome enough with just 250ml of chicken stock so don’t feel you need the 3 cups. Any green leafy veg would be perfect to add in here, spinach would just need around 5 mins in the slow cooker at the end, as it’s a lot more delicate.