Recipe - Bok Choy With White Pork

One fourth pound Boneless pork shoulder
1 pound Bok choy stalks
One half teaspoon Minced garlic
One half teaspoon Minced fresh ginger
3 tablespoon Peanut oil
One fourth teaspoon Salt
One fourth cup Chicken stock
One half teaspoon Sugar
1 teaspoon Dry sherry
Cornstarch paste
1 teaspoon MSG (opt)

Slice pork against the grain into thin strips about 2" by 1/2". Seperate
outer fleshy stalks from center flower stalk of bok choy. Use center stalk
in another stirfry dish or in soup. Wash outer stalks, and diagonally
slice into 3" pieces. The meatier ends of the stalks should be cut or sliced up a
little thinner.

Swirl oil around in very hot wok. When oil begins to smoke, add pork and
stirfry until meat is seared (about 1 minute). Add bok choy, garlic and
ginger. Stirfry until green leaves are bright and shrivelled, stirring and
tossing constantly so stalks won't burn. Add salt, stock, sugar and dry
sherry.

When liquid begins to boil, cover wok and steam for 30 seconds or less on
high heat, until stalks are tender but still crisp. Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a light
sauce. Recombine and add MSG. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini