¼ cup dry sherry
2 tbsp water
1 tsp sugar
1 lb boneless pork, cut into strips
4 tsp cornstarch
1 tbsp oil
1 tbsp grated ginger root
2 carrots, julienned
4 cups sliced bok choy
1-4oz can of sliced water chestnuts
hot cooked rice
Combine
oyster sauce, sherry, water and sugar.
Add pork. Cover a marinade in the fridge for 2
hours. Drain the pork reserving the
marinade. Combine ¾ cup of water and
cornstarch and add to marinade. Pre heat wok or skillet and add oil. Stir fry ginger in hot oil for 15
seconds. Add carrots, and stir fry for 1
minute. Add bok choy, frying for another
3 minutes or until crisp tender. Remove
from wok. Stir fry half the pork at a
time for 3 minutes or until no longer pink.
Return all pork to wok, add water chestnuts. Push to center of the wok. Stir marinade and add to wok. Cook and stir till thickened and bubbly. Cook for a few more minutes. Return vegetables to wok, mix thoroughly and
cook for 3 more minutes and serve over hot rice.
