Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of pork tenderloin into thin, bite-sized strips and marinate in 2 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine for at least 15 minutes.

2. 2

   Mince 4 cloves of garlic and grate 2 inches of fresh ginger; then, whisk together 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 2 tablespoons of honey, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/4 cup of water or chicken broth in a small bowl to create the sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a wok over high heat until smoking, then add the marinated pork strips and stir-fry for 3-4 minutes until browned and cooked through; remove the pork from the wok and set aside.

4. 4

   Add 1 more tablespoon of vegetable oil to the hot wok, then add the minced 4 cloves of garlic, 2 inches of grated fresh ginger, 3 star anise pods, and 1/2 teaspoon of red chili flakes (if using), stir-frying for 30 seconds until fragrant.

5. 5

   Add 2 large heads of chopped bok choy to the wok and stir-fry for 2-3 minutes until wilted and tender-crisp.

6. 6

   Return the cooked pork to the wok, pour in the prepared sauce mixture, and toss everything together vigorously for 1-2 minutes until the sauce thickens and coats all ingredients.

7. 7

   Remove the wok from the heat, discard the star anise pods, and serve immediately.