{"id":4927,"date":"2026-08-18T08:31:51","date_gmt":"2026-08-18T08:31:51","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-salteado-de-cerdo-al-jengibre-con-bok-choy\/"},"modified":"2026-08-18T08:31:51","modified_gmt":"2026-08-18T08:31:51","slug":"receta-de-salteado-de-cerdo-al-jengibre-con-bok-choy","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-salteado-de-cerdo-al-jengibre-con-bok-choy\/","title":{"rendered":"Receta de salteado de cerdo al jengibre con bok choy"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
15 minutos<\/td>\n12 minutos<\/td>\n27 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 es el salteado de cerdo al jengibre con bok choy?<\/h2>\n

Saltear es una t\u00e9cnica china que se basa en el fuego fuerte y el movimiento constante, y que consiste en dorar los alimentos en cuesti\u00f3n de minutos en lugar de guisarlos. En esta versi\u00f3n se combinan finas lonchas de solomillo de cerdo con pak choi salteado r\u00e1pidamente en una brillante salsa de aminos de coco que se espesa en la sart\u00e9n. El jengibre y el ajo aportan un toque c\u00e1lido a un plato compuesto casi en su totalidad por prote\u00ednas magras y verduras de hoja verde. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

El jengibre fresco aporta gingeroles y shogaoles, compuestos que se han estudiado por su capacidad para calmar las se\u00f1ales inflamatorias. El bok choy aporta glucosinolatos, que se descomponen en mol\u00e9culas que contienen azufre y que est\u00e1n relacionadas con una reducci\u00f3n del estr\u00e9s oxidativo, mientras que el ajo picado libera compuestos organosulfurados, como la alicina, al calentarse en la sart\u00e9n. El solomillo de cerdo es uno de los cortes m\u00e1s magros que hay. <\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No lleva cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y la salsa est\u00e1 elaborada con amino\u00e1cidos de coco en lugar de salsa de soja o tamari, y espesada con arrurruz en lugar de maicena o harina. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 1 1\/2 libras de solomillo de cerdo, cortado en lonchas finas a contrapelo<\/li>\n
  • 1 1\/2 libras de bok choy peque\u00f1o, cortado por la mitad a lo largo<\/li>\n
  • 2 cucharadas de jengibre fresco, pelado y rallado<\/li>\n
  • 4 dientes de ajo, picados<\/li>\n
  • 3 cucharadas soperas de aminos de coco<\/li>\n
  • 2 cucharadas de aceite de coco, repartidas<\/li>\n
  • 4 cebolletas, cortadas en trozos de 1 pulgada<\/li>\n
  • 1 cucharadita de vinagre de manzana<\/li>\n
  • 1 cucharadita de almid\u00f3n de arrurruz<\/li>\n
  • 1\/2 cucharadita de sal marina<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Corta la carne de cerdo en lonchas finas a contrapelo, cortando a lo largo de las fibras musculares para que quede tierna y no dura. Si est\u00e1 demasiado blanda para cortarla bien, m\u00e9tela primero en el congelador durante 15 minutos; la textura m\u00e1s firme hace que sea mucho m\u00e1s f\u00e1cil conseguir lonchas finas y uniformes. <\/p>\n

    Paso 2<\/h3>\n

    Bate los aminos de coco, el vinagre y la arrurruz mientras el l\u00edquido a\u00fan est\u00e1 fr\u00edo. La arrurruz se apelmaza al instante con el calor, as\u00ed que disolverla primero en fr\u00edo es lo que hace que la salsa quede suave. D\u00e9jala a un lado. <\/p>\n

    Paso 3<\/h3>\n

    Separa los tallos del bok choy de las hojas y c\u00f3rtalos en trozos del tama\u00f1o de un bocado, dejando cada parte en un mont\u00f3n aparte. Sazona la carne de cerdo con sal marina. <\/p>\n

    Paso 4<\/h3>\n

    Calienta 1 cucharada de aceite de coco en una sart\u00e9n grande o en un wok a fuego fuerte hasta que empiece a brillar. Dora la carne de cerdo en dos tandas, no toda a la vez. Si la pones muy apretada, suelta agua y se cuece al vapor hasta ponerse gris en lugar de dorarse, as\u00ed que deja espacio entre cada tanda, unos 1 o 2 minutos por cada lado, y luego ponla en un plato. <\/p>\n

    Paso 5<\/h3>\n

    A\u00f1ade el aceite que queda y saltea los tallos del bok choy durante 2 minutos hasta que se ablanden. A\u00f1ade las hojas y las cebolletas y cocina 1 minuto m\u00e1s; las hojas se ablandan casi al instante, por eso hay que echarlas despu\u00e9s de los tallos. <\/p>\n

    Paso 6<\/h3>\n

    Aparta las verduras a un lado, a\u00f1ade el jengibre y el ajo al espacio que has dejado libre y coc\u00ednalos durante 30 segundos, removiendo constantemente para que no se quemen.<\/p>\n

    Paso 7<\/h3>\n

    Vuelve a poner la carne de cerdo y sus jugos en la sart\u00e9n. Remueve la salsa otra vez y vi\u00e9rtela en la sart\u00e9n, mezcl\u00e1ndolo todo bien; se vuelve brillante y se espesa en menos de un minuto. Retira del fuego y sirve. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n340<\/td>\n<\/tr>\n
    Grasa<\/td>\n14g<\/td>\n<\/tr>\n
    Carbohidratos<\/td>\n9g<\/td>\n<\/tr>\n
    Prote\u00ednas<\/td>\n36 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    \nR1: S\u00ed. La carne de cerdo, el bok choy, el jengibre, el ajo, las cebolletas, el aceite de coco y los amino\u00e1cidos de coco est\u00e1n permitidos durante la fase de eliminaci\u00f3n. Los amino\u00e1cidos de coco sustituyen a la salsa de soja, ya que la soja es una legumbre; aqu\u00ed no lleva pimienta negra ni aceite de s\u00e9samo, y el espesante es la arrurruz, no la maicena. <\/p>\n

    Pregunta 2: \u00bfPuedo usar otro corte de carne de cerdo?<\/strong>
    \nR2: S\u00ed, el lomo de cerdo o las chuletas deshuesadas quedan muy bien, cortadas en lonchas finas a contrapelo, igual que el solomillo. Evita los cortes m\u00e1s grasos, como la paletilla, para este plato; necesitan una cocci\u00f3n larga y lenta para ablandarse y no se dorar\u00e1n bien en el poco tiempo que dura un salteado. <\/p>\n

    Pregunta 3: \u00bfQu\u00e9 puedo usar si no encuentro bok choy?<\/strong>
    \nR3: Puedes usar tanto col de Napa como col verde normal, cortadas en trozos del tama\u00f1o de un bocado. La col rizada o las hojas de col de Chicago tambi\u00e9n quedan bien, aunque son m\u00e1s duras que el bok choy, as\u00ed que deja las hojas un minuto o dos m\u00e1s en la sart\u00e9n para que se ablanden del todo. <\/p>\n

    Pregunta 4: \u00bfPor qu\u00e9 se me ha quedado la carne de cerdo gris en lugar de dorada?<\/strong>
    \nR4: Probablemente la sart\u00e9n estaba demasiado llena o no estaba lo bastante caliente. Cuando la carne de cerdo se amontona, suelta agua y se cocina al vapor hasta adquirir un color gris\u00e1ceo, en lugar de dorarse. Usa una sart\u00e9n ancha y bien caliente, y cocina la carne de cerdo en tandas para que cada trozo tenga espacio para dorarse bien. <\/p>\n

    P5: \u00bfPuedo prepararlo con antelaci\u00f3n para tener la comida lista?<\/strong>
    \nR5: S\u00ed. Corta la carne de cerdo en rodajas y trocea el bok choy con hasta un d\u00eda de antelaci\u00f3n, y gu\u00e1rdalos por separado en la nevera. Prepara la salsa justo antes de cocinar, ya que la arrurruz puede sedimentarse si se deja reposar demasiado tiempo. El plato se conserva bien hasta tres d\u00edas.
    \n
    \"Salteado<\/p>\n","protected":false},"excerpt":{"rendered":"

    Solomillo de cerdo cortado en lonchas finas, dorado a fuego fuerte y salteado con pak choi baby en una brillante salsa de amino\u00e1cidos de coco. Un salteado de 27 minutos que debe su sabor intenso al jengibre y al ajo, en lugar de a la soja. <\/p>\n","protected":false},"author":1,"featured_media":4928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[20],"tags":[111],"ingredient":[],"class_list":["post-4927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comidas-y-cenas","tag-receta-aip"],"yoast_head":"\nReceta de salteado de cerdo al jengibre con bok choy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inflammascan.app\/es\/receta-de-salteado-de-cerdo-al-jengibre-con-bok-choy\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de salteado de cerdo al jengibre con bok choy\" \/>\n<meta property=\"og:description\" content=\"Solomillo de cerdo cortado en lonchas finas, dorado a fuego fuerte y salteado con pak choi baby en una brillante salsa de amino\u00e1cidos de coco. 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