1Combine stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl except soundless. Space apart
2Warmth 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
3Lope 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