Steps

1. Cut off the base of the bok choy, separate the leaves, wash in water, and cut into stalks and leaves.
   🕒 02:38
2. Cut the bok choy stalks diagonally.
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3. Cut the bok choy leaves into bite-sized pieces.
   🕒 04:40
4. Slice the green onion diagonally.
   🕒 05:35
5. Cut the fried tofu into bite-sized pieces.
   🕒 06:07
6. Heat 1 tbsp sesame oil in a frying pan over medium heat. Add 150g ground pork and stir-fry until the moisture evaporates. This step removes the gamey smell of the pork and makes it more delicious.
   🕒 06:42
7. Once the pork is partially cooked, add 1 sheet of fried tofu cut into bite-sized pieces and stir-fry until the white parts develop some browning. Browning the white parts of the fried tofu adds a nice aroma.
   🕒 07:36
8. Add the bok choy and green onion and stir-fry until wilted.
   🕒 08:19
9. Once coated with oil, add [A] ingredients: 150cc dashi stock, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1 tbsp sugar. Cook over medium to low heat for about 2 minutes.
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10. Turn off the heat and add 1.5 tbsp potato starch slurry, mixing well. Adding the potato starch slurry while the heat is off prevents lumps and helps create a smooth thickening.
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11. Turn the heat back on and bring to a boil, ensuring it boils thoroughly to stabilize the thickened sauce.
    🕒 11:14
12. Transfer to a serving dish and sprinkle with a pinch of shichimi togarashi (Japanese seven spice) if desired.
    🕒 11:49