Serves 2

• 1  lb Ground Pork
• 1 Carrot, grated
• 4 cloves Garlic, minced
• 1 lb Bok Choy, chopped
• 2 Scallions, sliced thinly
• ¼ cup Cilantro Leaves
• 3 ½ Tbsp Soy Sauce
• 1 tsp minced Ginger
• 1 Tbsp Cooking Oil
• 2 tsp Sesame Oil
• 2 Tbsp Brown Sugar
• ½ tsp Corn or Tapioca Starch

Mix together the ground pork with 1 sliced scallion, 2 cloves minced garlic, 1 ½ tablespoons soy sauce, ginger and sesame oil. Roll the mixture into meatballs. Each meatball should be made of about 1 tablespoon of meat and you should end up with approximately 15 meatballs. Place on a skillet that has been oiled with 1 tablespoon of vegetable oil. Cook over medium heat for 2-3 minutes on each side. Once the meatballs are cooked through, remove them from the skillet and set aside.

Drain excess fat but leave some of the meat drippings and a light coating of oil in the skillet. Add the bok choy stems and sauté for 2 minutes. Next, add the bok choy leaves as well as the rest of the scallions, carrots and garlic and sauté for two more minutes. Place the meatballs back into the skillet.

While the greens are cooking, whisk together the corn or tapioca starch, brown sugar and 2 tablespoons soy sauce in a small bowl. Add the soy sauce mixture to the skillet and turn the heat up. Cook on high until the sauce begins to bubble, then cook for one more minute until it thickens. Remove from heat. Sprinkle with more scallions, cilantro and serve.