Step 1

Prepare all of the vegetables and set aside. Things will move quickly once the wok is on the stove, and you’ll want to be prepared!

Step 2

Heat your wok over medium high heat, and spread 1 tablespoon of oil around the perimeter of the wok. Immediately add the minced ginger, and let fry for 5 to 10 seconds.

Step 3

Stir in the minced garlic, and immediately add the mushrooms and red bell peppers. Stir fry for 15 seconds. Turn the heat up to high, and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds. Next add the roast pork. Stir fry for 20-30 seconds.

Step 4

Next, add the bok choy and give everything a good stir fry for 15 seconds. Add the soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground pepper. Continue to stir-fry for another 20 seconds.

Step 5

Add the snow peas and continue to stir-fry until they are evenly distributed in the mixture. Stir in the chicken stock, and let the mixture come to a boil.

Step 6

Once it comes to a boil, stir in half of the cornstarch thickener, and cook for 20 seconds--until the sauce thickens and coats the back of a spoon. Add more of the cornstarch mixture if the sauce seems thin and if there is too much standing liquid. Add more chicken stock if the dish isn’t saucy enough for your liking--it’s all about your personal preference! Check how things are tasting, and if you’d like, you can add more soy sauce, oyster sauce, or salt to taste.

Step 7

Plate and serve with steamed rice!