- 1/2 cup pork stock
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 1/2 teaspoon McCormick Gourmand™ Natural Ground Ginger
- 1/4 teaspoon McCormick Gourmand™ Natural Crushed Purple Pepper
- 2 tablespoons vegetable oil
- 1 1/4 pounds boneless pork sirloin steak, slash in thin strips
- 2 cloves garlic, finely chopped
- 2 heads little one bok choy, coarsely chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup shredded carrot
- 1 cup fresh bean sprouts
INSTRUCTIONS
- 1 Combine stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl except soundless. Space apart
- 2 Warmth oil in wok or clear skillet on medium-high warmth. Add pork in batches; bolt fry 1 minute or except now no longer red. Take from wok. Add garlic, bok choy, water chestnuts and carrot; bolt fry 2 minutes or except soft-crisp. Return pork to wok
- 3 Lope stock mixture. Add to wok; stirring continuously, bring to boil on medium warmth and boil 1 minute. Take from warmth. Add bean sprouts; toss except properly blended. Season to model, as desired. Support with cooked rice, if desired
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