- 1 tbsp soy sauce 15 mL
- 1 tbsp dry sherry or Shaoxing rice wine 15 mL
- 1 tsp five-spice powder 5 mL
- 1 tsp cornstarch 5 mL
- 8 oz boneless pork (such as loin or 250 g tenderloin), thinly sliced
- 1 tbsp chicken stock or water 15 mL
- 1 tsp brown sugar or granulated sugar 5 mL
- 1 tsp salt or to taste 5 mL
- 2 tbsp vegetable oil 25 mL
- 2 tbsp chopped garlic 25 mL
- 1 cup chopped bok choy 250 mL
- 3 tbsp chopped green onions 45 mL
- In a bowl, combine soy sauce, sherry, five-spice powder and cornstarch and stir well into a smooth sauce. Add pork and stir to coat evenly. Set aside for 10 minutes.
- In a small bowl, combine chicken stock, sugar and salt and stir well. Set aside.
- Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add garlic and toss well, until fragrant, about 15 seconds.
- Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
- Add bok choy and toss well. Add chicken stock mixture and cook, tossing occasionally, until pork is cooked through, 1 to 2 minutes more. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.