Five-Spice Pork with Bok Choy and Green Onions

Enjoy this richly flavored stir-fry with a salad tossed with a citrus dressing.

INGREDIENTS

• 1 Tbsp soy sauce                                            
• 1 Tbsp dry sherry or rice wine             
• 1 tsp Five-spice                                   
• 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 sea salt or to taste                                        
• 2 Tbsp olive oil                                         
• 2 Tbsp chopped garlic                                      
• 1 cup chopped bok choy                   
• 3 Tbsp chopped green onions     

INSTRUCTIONS

1. In a bowl, combine soy sauce, sherry, five-spice, 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.