Ingredients

Instructions

  1. In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
  2. In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
  3. Add bok choy to skillet and stir-fry until bok choy is wilted.
  4. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  5. Serve with rice or noodles.