Pak Choi Recipes – Arlington Gardens

Ingredients

• 1/4 cup (50 ml) water
• 3 tbsp (45 ml) soy sauce
• 3 tbsp (45 ml) dry sherry
• 2 tsp (10 ml) cornstarch
• 1 tsp (5 ml) dark sesame oil
• 2 garlic cloves, minced
• 2 tsp (10 ml) grated fresh ginger or 2 tsp (10 ml) bottled chopped giner
• 8 baby bok choy or 1 large bok choy
• 1 red or yellow pepper
• 1 pork tenderloin, about 3/4 lb (375 g)
• 2 tsp (10 ml) vegetable oil
• 1/2 cup (125 ml) skin-on almonds, toasted (optional)
• 8 small or 4 medium pak choi*
• 6 tablespoons sweet sherry
• 3 tablespoons dark soy sauce
• 1 star anise or a large pinch Chinese Five-Spice powder
• 2 tablespoons peanut or grapeseed oil
• 2 fat cloves garlic, sliced
• A large piece of ginger, peeled and cut into fine shreds
• 1 bunch spring onions, finely shredded
• 50g cashew nuts, finely chopped