Prep 15 mins
Cook 15 mins
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- 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.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
This was very good, I am not surprised you got runner up you should of got first. I used fresh ginger because I had it, and left my bok choy in quarters and laid it on top to wilt then took it out and put the sauce mix in. I served it with rice noodles, it had a very nice flavour and the meat was so tender. I also added a wee bit more water to make more sauce we like it saucy too. A very nice dish made in no time. Thanks for posting. Made for ZWT#6 2010
Delicious light dish - I doubled the recipe and use 1/4 cup dry white wine and 1/4 cup Guewerztraminer wine - therefore left out the sugar. Really subtle flavors that the whole family enjoyed with rice.
This was really just ok for us. Kind of one note flavor to it, reminded me of how some of those bagged freezer meals taste. If I make it again I'll be working with the sauce quite a bit to make it more well rounded.