- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon dark sesame oil
- 1 teaspoon soft brown sugar
- ¼ teaspoon black pepper
- ¼ cup (60 ml) shaoxing rice wine
- 500 g (1 lb) pork loin steak or chops, trimmed and thinly sliced
- 2 tablespoons vegetable oil
- 425 g (15 oz) bok choy, chopped
- 2 cloves garlic, crushed
- Combine the soy sauce, cornflour, sesame oil, sugar, pepper and 1½ tablespoons of the rice wine in a bowl.
- Add the pork and toss to coat.
- Cover with plastic wrap and set aside for at least 15 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over high heat.
- Add the bok choy and stir–fry for about 4 minutes, or until wilted.
- Remove the bok choy to a plate.
- Add the remaining oil to the wok, add the garlic and cook for about 30 seconds, then add the pork and stir–fry for about 3–4 minutes, or until the meat is cooked to your liking.
- Return the bok choy to the pan with the remaining rice wine and cook until heated through.
- Divide among serving bowls and serve immediately.
Preparation: 15 minutes, plus 15 minutes marinating
Cooking: 10 minutes