5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
1 boneless pork chop (8 oz.; fat trimmed), sliced 1/4 in. thick, then slices stacked and cut into 1/4-in. strips
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1/8 teaspoon kosher salt
1/8 teaspoon pepper
How to Make It
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes. Toss pork with 1/2 tsp. salt and 1/4 tsp. pepper, then stir-fry until still a little pink, 1 to 1 1/2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, and remaining salt and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes. *Find at well-stocked grocery stores, Asian markets, and online.