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Add a photoServings: 4
Ingredients
- 1/4 lb Boneless pork shoulder
- 1 lb Bok choy stalks
- 1/2 tsp Chopped garlic
- 1/2 tsp Chopped fresh ginger
- 3 Tbsp. Peanut oil
- 1/4 tsp Salt
- 1/4 c. Chicken stock
- 1/2 tsp Sugar
- 1 tsp Dry sherry
- 1 Tbsp. Cornstarch paste
- 1 tsp MSG (opt)
Directions
- 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 possibly in soup. Wash outer stalks, and diagonally slice into 3" pcs. The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very warm wok. When oil begins to smoke, add in pork and stir-fry till meat is seared (about 1 minute). Add in bok choy, garlic and ginger. Stir-fry till green leaves are bright and shrivelled, stirring and tossing constantly so stalks will not burn. Add in salt, stock, sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or possibly less on high heat, till 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 in MSG. Serve immediately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 102 | 76% |
| Total Fat 11.58g | 14% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 828mg | 35% |
| Potassium 326mg | 9% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 5.05g | 8% |
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