Five-Spice Pork with Bok Choy and Green Onions

Ingredients

• 1 tbsp soy sauce
• 1 tbsp dry sherry or Shaoxing rice wine
• 1 tsp five-spice powder
• 1 tsp cornstarch
• 8 oz boneless pork (such as loin or tenderloin) thinly sliced
• 1 tbsp chicken stock or water
• 1 tsp brown sugar or granulated sugar
• 1 tsp salt or to taste
• 2 tbsp vegetable oil
• 2 tbsp chopped garlic
• 1 cup chopped bok choy (see Tip, below)
• 3 tbsp chopped green onions
• Serves 4

Directions

1. 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.
2. In a small bowl, combine chicken stock, sugar and salt and stir well. Set aside.
3. 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.
4. 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.
5. 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.

Tip

1. For 1 cup (250 mL) chopped bok choy, you'll need about 3 leafy stalks. Trim 1 inch (2.5 cm) from the base of each stalk and then halve it lengthwise. Chop resulting strips crosswise into 1-inch (2.5 cm) lengths. You'll have bite-size pieces, roughly 11⁄2 inches-by 1-inch (4 cm by 2.5 cm). If bok choy leaves are very large, cut them lengthwise into 3 or 4 pieces, rather than in half.