• 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 ground pork with 1 sliced scallion, 2 cloves minced garlic, 1 ½ tablespoons soy sauce, ginger, and sesame oil. Roll mixture into meatballs, made of 1 tablespoon of meat apiece. You should end up with approximately 15 meatballs. Place on skillet oiled with 1 tablespoon vegetable oil. Cook over medium heat 2-3 minutes on each side. Once meatballs are cooked through, remove from skillet and set aside.

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

While greens cook, whisk together corn or tapioca starch, brown sugar, and 2 tablespoons soy sauce in small bowl. Add mixture to skillet and turn up heat. Cook on high until sauce begins to bubble, then cook 1 more minute until it thickens. Remove from heat. Sprinkle with more scallions, cilantro, and serve.