Crispy Pork Stir-Fry with Baby Bok Choy
Hot! Hot! Hot! That is exactly how your wok should be before the food goes in so that you get the crispy, browned edges you
want. Get the thinnest slices of meat by using a serrated knife to cut it or by freezing it for 30 minutes.
View Photo: Crispy Pork Stir-Fry with Baby Bok Choy