| 1 | Slice pork against the grain into thin strips about 2" by ?. |
| 2 | Seperate outer fleshy stalks from center flower stalk of bok choy. |
| 3 | Use center stalk in another stir-fry dish or in soup. |
| 4 | Wash outer stalks, and diagonally slice into 3" pieces. |
| 5 | The meatier ends of the stalks should be sliced a little thinner. |
| 6 | Swirl oil around in very hot wok. |
| 7 | When oil begins to smoke, add pork and stir-fry until meat is seared (about 1 minute). |
| 8 | Add bok choy, garlic and ginger. |
| 9 | Stir-fry until green leaves are bright and shrivelled, stirring and tossing constantly so stalks won"t burn. |
| 10 | Add salt, stock, sugar and dry sherry. |
| 11 | When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp. |
| 12 | Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a light sauce. |
| 13 | Recombine and add msg. |
| 14 | Serve immediately. serves |
