3 boneless pork chops (about 6 oz. total) partially frozen
1" fresh ginger
3 green onions
2 heads baby bok choy
1/2 lb. fresh mushrooms
1/2 yellow or red bell pepper
1/2 c. Chinese pea pods
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tbsp. peanut oil
1 tbsp. cornstarch
1 can beef broth
Cooked noodles or rice

While partially frozen, slice pork into thin slices 1-2 inch in length. Peel and mince (fine) ginger. Cut onions into 1/4 inch lengthwise and then into match-stick size pieces. Place all 3 into a bowl and pour sesame oil and soy sauce over the top; mix well and set aside.

Chop all vegetables into bite-sized pieces and set aside.

Heat peanut oil in a wok on high setting. Put meat mixture in wok and stir fry for 1-3 minutes, or until pork begins to brown. Add all vegetables and stir fry another 2-3 minutes. Stir constantly into broth and add all at once. Stir and lower heat to medium; simmer for 3-5 minutes with the lid on. Serve over cooked noodles or rice. Serves 4.