Home Food Allergies Sharon Wong’s Bok Choy, Pork & Vermicelli Soup – TheFrugalistaMom

Sharon Wong’s Bok Choy, Pork & Vermicelli Soup – TheFrugalistaMom


Each time we hear Chinese language meals, we at all times consider one thing quick, simple and scrumptious. No surprise it’s typically the “take-out” of alternative by many. Despite “fast and straightforward” repute, most house cooks are nonetheless hesitant to make Chinese language dishes at house. That’s why my expensive buddy Sharon Wong determined to write down her very first ebook referred to as Chinese language On the spot Pot Cookbook.

(For full disclosure, I obtained a signed copy of her ebook. Additionally, this publish accommodates affiliate hyperlinks.)

If her identify appears to ring a bell, Sharon is the lady behind the NutFree Wok, an internet site the place she shares time examined allergy conscious Asian recipes and her experiences as a meals allergy mother. She was additionally a visitor in season 2 of Getting Candid with Rochie Dwell. To date, that episode holds the document for being the longest one in my channel.

Within the cookbook, Sharon shared 60 of her favourite scrumptious recipes and made them tremendous simple since you guessed it, she used an On the spot Pot. Actually, why order take out when you may make it in minutes?

Actually, I (nonetheless) don’t personal an On the spot Pot. I at all times needed to have one however each time it’s on sale (yup! I’m a Frugalista in any case), I’m not quick sufficient to attain one. Possibly, I’ll be fortunate subsequent time. (fingers crossed)

Anyway, Sharon and her publishers are beneficiant sufficient to offer you my beloved readers a glimpse of what’s inside her cookbook. I’ve personally tried this Bok Choy, Pork and Vermicelli Soup (utilizing the quaint means) and the outcome was wonderful. In truth, it tastes means higher than what I’ve tried in eating places right here in NJ or NYC.

For many who are managing meals allergic reactions or have meals restrictions, Sharon considered you too. Lots of the recipes are gluten free and even has suggestions for a vegetarian/vegan choice. She even has soy-free dishes.

Be certain to scroll all the way in which to the tip of this publish as a result of Sharon has a particular deal with for you too.


***Excerpt from Chinese language On the spot Pot Cookbook by Sharon Wong, printed by Rockridge Press. Copyright 2022 by Callisto Media, Inc. All rights reserved. ****
Photograph from Chinese language On the spot Pot Cookbook. Used with permission from the publishers.


  • 1 bundle mung bean rice vermicelli
  • 8 oz child bok choy
  • 4 oz lean pork thinly sliced or julienned
  • 1 tsp rice wine
  • 1/4 tsp salt
  • floor white pepper
  • 1 tsp cornstarch
  • 1 tsp impartial oil
  • 1 1/2 inch piece recent ginger, thinly sliced
  • 4 cups Rooster Inventory with Ginger (web page 32) or Rooster and Pork Inventory (web page 33)
  • 2 carrots, reduce into 1/4 inch rounds
  • 2 tablespoons chopped scallions, white and inexperienced elements
  1. In a medium bowl, soak the mung bean vermicelli in chilly water for five minutes. Drain and use scissors to chop the vermicelli in half. Put aside.
  2. If the infant bok choy are 2 to three inches lengthy, halve them lengthwise. In any other case chop them crosswise into 1-inch items. Put aside.
  3. In a small bowl, combine the pork, wine, salt and 1/4 tsp of pepper. Add the cornstarch and blend once more. Put aside.
  4. On the On the spot Pot, choose Saute to preheat the pot. As soon as sizzling, pour within the oil and add the ginger. Stir-fry for 1 minute till aromatic. Add the pork combination and stir-fry for about 2 minutes till now not pink.
  5. Pour within the inventory to deglaze the pot, scraping up any browned bits from the underside. Add the carrots, bok choy and vermicelli.
  6. Lock the lid. Program to stress prepare dinner for 1 minute on excessive stress.
  7. When the timer sounds, let the stress launch naturally for five minutes, then rapidly launch the remaining stress.
  8. Serve with a sprinkle of scallion and a pinch of pepper.

The Giveaway has ended! Congratulations to the winner! Be certain to verify your e-mail 🙂

Right here’s a particular deal with for all our US and Canada based mostly readers. Get an opportunity to obtain a FREE printed copy of Sharon Wong’s cookbook by getting into the giveaway under. One winner shall be picked on March 26, 2022.

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