Ingredients:

  • 1 lb pork tenderloin or chicken breast, thinly sliced against the grain
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch (divided for meat coating)
  • 2 tbsp light soy sauce (divided for meat and sauce)
  • 1 cup low sodium chicken stock
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch (for sauce)
  • 1/2 tsp white pepper
  • 2 tbsp peanut oil
  • 3 cups fresh bean sprouts (approx. 250g)
  • 2 cups bok choy, stems and leaves separated and chopped
  • 1 large carrot, julienned
  • 2 stalks celery, sliced diagonally
  • 1 small onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated

Instructions:

  1. Slice the protein. Cut 1 lb pork tenderloin or chicken breast into 1/8 inch thick slices, always going against the grain. Note: This breaks up the tough fibers for maximum tenderness.
  2. Marinate the meat. Toss the protein with 1 tbsp Shaoxing wine, 2 tsp cornstarch, and 1 tbsp light soy sauce. Let it sit while you prep the veg.
  3. Whisk the sauce. In a small bowl, combine 1 cup chicken stock, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, and 1 tbsp cornstarch.
  4. Heat the pan. Add 2 tbsp peanut oil to your pan over high heat until you see wisps of smoke.
  5. Sear the aromatics. Toss in 3 cloves minced garlic and 1 inch grated ginger. Stir for 10 seconds until the air smells fragrant.
  6. Brown the protein. Spread the meat in a single layer. Cook for 2 minutes until the edges are golden and crisp, then flip and cook 1 more minute.
  7. Add hard vegetables. Toss in julienned carrots, sliced celery, and onion wedges. Stir fry for 2 minutes until the onions are slightly translucent.
  8. Add bok choy. Put the stems in first, then the leaves. Cook for 1 minute until the leaves just begin to wilt.
  9. Thicken the sauce. Give your sauce mixture a quick whisk and pour it into the pan. Stir constantly for 45 seconds until the liquid turns glossy and thick.
  10. Final snap. Fold in 3 cups fresh bean sprouts. Remove from heat immediately until the sprouts are just coated but still rigid.