25 ml vegetable oil 2 tbsp
1 onion, sliced
2 carrots, sliced
1 each green & red pepper, cut into thin strips
250 ml celery, sliced 1 cup
500 g lean boneless pork loin, cut into thin strips 1 lb
1 garlic clove, minced
10 ml ginger root, grated 2 tsp
500 ml bok choy, shredded 2 cup
125 ml orange juice 1/2 cup
salt
In a large skillet; heat 1 tablespoon (15 ml) of the oil over medium-high heat; saute onion, carrots, peppers and celery for about 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown pork with garlic and ginger root until pork is no longer pink. Return vegetables to skillet; add bok choy. Add orange juice; heat through; about 2 to 3 minutes. Season with salt to taste.
Serves 4