1.5 lbs boneless pork chops, cut crosswise into ½ inch slices
1 large sweet onion, sliced thin
1 yellow bell pepper, chopped
1 large bunch bok choy, coarsely chopped (leafy greens and white stock)
1 summer squash (optional), sliced thin then cut into half circles
1 tbsp canola or other vegetable oil
In a small mixing bowl, make the sauce by combining the soy sauce, sugar, vinegar, scallion and garlic. Set aside.
Put a wok or large skillet on high heat. Add oil, when good and hot, add the pork and stir until the outside of the meat is white, about 2 minutes. Scoop the pork with a slotted spoon into a bowl, and set aside.
Return the pan to the heat, still on high, then stir in the onions. Cook for a minute or two, then add the peppers, followed by the optional squash.
Stir-fry for another 2 minutes, then gradually stir in the bok choy. Cook until the greens start to wilt, a minute or two.
After the bok choy has started to cook, add the pork back in. Lower heat to medium, stir in the sauce. Cover and simmer for about 3 minutes, until the pork is done–you want to get it off the heat when the meat is close to being white throughout, but not quite…don’t overcook it!
When the dish is cooked, give the pork and bok choy a good final stir and serve over some brown rice or couscous.