Ginger Pork Stir-Fry
For marinade, stir together oyster sauce, sherry, 2 Tbs water, and sugar. Add pork, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally. Drain pork, reserving marinade. Stir the 0.75 C water and cornstarch into reserved marinade. Set aside.
Heat wok, add cooking oil. Add ginger and cok for 15 seconds. Add carrots, stir-fry for 1 minute. Add bok choy, cook for 3 minutes until crip-tender. Remove from wok.
Add half of the pork to the heated wok, and stir-fry until cooked through (about 3 minutes). Set aside, and then cook the other half of the pork. Return all pork to the wok, and push to the sides.
Stir the marinade, and add to the center of the wok. Cook until thickened and bubbly. Stir pork, and cook another minute. Return vegetables to the wok and coat with sauce. Serve over cooked rice.