3/4 lb. pork cutlet or boneless pork chop
1 1/2 c. chicken stock
1/2 tsp. ground ginger
2 tbsp. cornstarch
2 tbsp. peanut oil
1 sm. bok choy
1 can bamboo shots
2-3 scallions
1 tbsp. catsup
2 tbsp. oyster sauce
2 tbsp. water
1 tbsp. peanut oil

Cut pork into thin slices and set aside.

Slice bok choy and scallions (slice bok choy diagonally) and set aside, together with drained bamboo shoots.

Mix stock, catsup, oyster sauce and ginger.

Mix cornstarch and water.

Heat 2 tablespoons oil in wok until very hot. Stir-fry pork until barely done; remove and set aside.

Reheat oil with 1 additional tablespoon oil. Stir-fry vegetables until almost done.

Add pork and stock mixture and bring to boil.

Pour cornstarch and water mixture into the liquid in the wok, stirring constantly with whisk until the liquid boils and thickens. Serve over steamed rice.