Ingredients:
4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced
Directions:
In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
Add bok choy to skillet and stir-fry until bok choy is wilted.
Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
Serve with rice or noodles.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.