Step 1

Combine the pork, Shaoxing wine, oyster sauce and oil. Mix until the liquid is absorbed. Add the cornstarch and mix again to coat evenly. Marinate 15 minutes while preparing the rest of the ingredients.

Step 2

Combine the sauce ingredients except for the chicken broth and sesame oil. Mix to dissolve the sugar and cornstarch. Add the chicken broth and sesame oil and mix again. Set aside.

Step 3

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork in a single layer with minimal overlap. Cook without moving until the bottom turns golden, 2 minutes or so. Flip and cook until the pork is just cooked through, 1 minute or so. Transfer the pork to a large plate.

Step 4

Add the remaining tablespoon of oil to the pan. Add the garlic and onion and stir fry until fragrant, about 30 seconds.

Step 5

Add the carrots and bok choy. Stir fry for another minute, until the vegetables start to soften.

Step 6

Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan and stir a few times to mix well. Return the cooked pork to the pan and add the bean sprouts. Stir and cook until the sauce has thickened, 1 to 2 minutes. Serve hot as a main course.