2tbsmirin or white wine - if using white wine, add 1 tsp sugar
1tspdark sesame oil
2tbscorn starch
Instructions
Place pork in plastic zipper bag. Mix marinade in a small bowl then pour over the pork. Seal the bag and and mush to distribute marinade. Marinate for 1 hour.
In a small bowl, mix all stir fry sauce ingredients; set aside.
In a large deep skillet or wok, heat oil over high heat. When oil shimmers, add the pork and the garlic. Stir fry until pork begins to brown.
Add the bok choy and mushrooms (if using). Stir fry until green bok choy leaves are bright green. Stir in sauce and cook until sauce bubbles and thickens; cook for 1 minute.
Serve over jasmine or basmati rice.
Notes
I use low-sodium Better Than Bouillon—about 2 tsp dissolved in a cup of water.