Today’s dish is a really simple stir-fry production. Other than Bok Choy, which is becoming increasingly more commonly used these days, and Hoisin Sauce, all the ingredients are very easy to come by and there are no difficult techniques involved…
- 3/4lb. lean Pork;
- 1 ½ cups Baby Bok Choy leaves (chop the larger ones);
- ½ cup Red Bell Pepper, sliced into long slivers;
- 1 tbsp. minced Ginger;
- 1 tsp. Garlic Paste;
- 1 tbsp. Sugar;
- 2 tbsp. Soy Sauce;
- ½ tsp. Sesame Oil;
- ¼ cup Chicken Stock;
- ½ tsp. Cornstarch;
- 2 tbsp. Hoisin Sauce;
- 2 tbsp. Vinegar.
Cut the pork into thin slices and then into wide strips. Put into a bowl along and stir in the garlic paste, sugar, soy sauce and sesame oil. Set this aside to marinate for at least 30 minutes.
Mix the cornstarch with just enough water to make a smooth paste and then stir in the chicken stock, Hoisin sauce and vinegar. Set this aside to use as a sauce later.
Pour a couple of tablespoons of oil into your wok over moderately high heat and sauté the pork slices until cooked through and starting to turn golden brown in places. Remove them to a separate bowl for now.
Add enough oil to the wok to make up two tablespoons and add the ginger and bell pepper. Sauté until the pepper has softened a little and then add on the bok choy. Continue to toss until the leaves have started to wilt somewhat, but still retain a nice bright green color.
Finally, add back the meat along with the sauce mix. Continue to cook until everything is heated through and the sauce has thickened. Serve immediately.