Stir-fried pork and bok choy

Spoon this Asian-style dish over cooked rice. Serves 4.

3/4 to 1 pound pork tenderloin or boneless pork loin chop, trimmed and cut into 1 1/2-inch-long strips

4 tablespoons soy sauce

3 tablespoons water

2 teaspoons toasted sesame oil

1 1/2 teaspoons cornstarch

1 teaspoon sugar

3 tablespoons peanut or canola oil

1 tablespoon chopped fresh ginger

2 garlic cloves, chopped

1/4 teaspoon crushed red pepper

1 1/2 pounds bok choy, trimmed, cut crosswise into 1-inch-thick slices 1/2 pound snow peas, trimmed

1. In a bowl, toss the pork and 1 tablespoon of soy sauce.

2. In another small bowl, stir the remaining 3 tablespoons soy sauce, water, sesame oil, cornstarch, and sugar.

3. Heat a large skillet or wok over high heat until a bead of water dropped on the cooking surface evaporates immediately. Add 1 1/2 tablespoons of the peanut or canola oil, swirling it around. Cook the ginger, garlic, and crushed peppers for 20 seconds.

4. Add the bok choy and stir-fry for 5 minutes or until tender but crisp.

5. Add the snow peas and stir-fry 1 to 2 minutes; transfer the vegetables to a bowl.

6. Add the remaining 1 1/2 tablespoons of peanut or canola oil to the skillet. Over high heat cook the pork, tossing constantly for 2 to 3 minutes or until it is browned. Add the bok choy mixture with the cornstarch mixture. Cook, stirring, 1 minute more. Serve at once.

LISA ZWIRN