• Bok choy2
• Pork (minced, thinly sliced, or trimmings)100-150g
• Carrot1/3
• Garlic (sliced)1 clove
• ★Oyster sauce1 tbsp
• ★Soy sauce1 tbsp
• ★Chicken stock powder1 tsp
• ★Water100 cc
• ★Cornstarch2 tsp
• Oilto taste

1. 1

   Separate the 2 bok choy stems from the leaves and cut them into bite-sized pieces.

2. 2

   Slice the 1/3 carrot diagonally into thin pieces, then cut them into 1/3 or 1/2 length pieces.

3. 3

   Cut the 100-150g pork into bite-sized pieces.

4. 4

   Mix all the ★ seasonings together in a bowl and set aside.

5. 5

   Heat oil in a frying pan, add the sliced garlic (1 clove), and stir-fry until fragrant. Add the pork and stir-fry until cooked through.

6. 6

   Once the pork is cooked, remove it from the pan.

7. 7

   Wipe the pan and heat oil again. Stir-fry the 1/3 carrot and bok choy stems.

8. 8

   When the oil coats the vegetables and they become glossy, add the bok choy leaves and stir-fry quickly.

9. 9

   Return the pork to the pan, mix everything together, add the ★ seasonings, and stir-fry quickly.

10. 10

    Once the sauce coats everything and thickens, it's done!

Pay attention to the heat and timing to avoid overcooking—this will enhance the final presentation.

• Calories160 kcal
• Protein9.2 g
• Fat8 g
• Carbs11 g
• Sodium1.6 g