Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Boneless pork shoulder 1/4 c Chicken stock
1 lb Bok choy stalks 1/2 ts Sugar
1/2 ts Minced garlic 1 ts Dry sherry
1/2 ts Minced fresh ginger Cornstarch paste
3 tb Peanut oil 1 ts MSG (opt)
1/4 ts Salt

Slice pork against the grain into thin strips about 2" by 1/2". Seperate
outer fleshy stalks from center flower stalk of bok choy. Use center stalk
in another stir-fry dish or in soup. Wash outer stalks, and diagonally
slice into 3" pieces. The meatier ends of the stalks should be sliced a
little thinner.

Swirl oil around in very hot wok. When oil begins to smoke, add pork and
stir-fry until meat is seared (about 1 minute). Add bok choy, garlic and
ginger. Stir-fry until green leaves are bright and shrivelled, stirring and
tossing constantly so stalks won't burn. Add salt, stock, sugar and dry
sherry.

When liquid begins to boil, cover wok and steam for 30 seconds or less on
high heat, until stalks are tender but still crisp. Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a light
sauce. Recombine and add MSG. Serve immediately.

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