Cantonese-inspired · rice plate
Roast Duck and Pork Rice Plates
Chinese roast duck and crisp-edged roast pork turn rice and bok choy into a satisfying takeout-style dinner.
Total time25 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Warm the roast duck and pork according to the shop or package directions until steaming hot.
- 02
Heat oil in a skillet and place bok choy cut-side down. Cook for 2 minutes until lightly browned.
- 03
Add broth, cover, and steam for 3 to 4 minutes, until crisp-tender. Drizzle with soy sauce.
- 04
Divide rice among plates and arrange the sliced roast meats and bok choy alongside.
Make it work
Useful swaps
- Use all roast duck or all roast pork if only one is available.
- Use gluten-free tamari instead of soy sauce.
Why this is a good weeknight call
Only 15 minutes are hands-on. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
