Steps

1. Separate the stems and leaves of the bok choy.
2. Cut the stem portions in half, then cut them in half again without separating the root ends.
3. Cut the bok choy stem portions into 8 pieces, wash away any dirt. Leave the leaves as they are.
4. In a bowl, combine Soy Sauce 1/2 tbsp, Oyster Sauce 1 tbsp, Sugar 1/2 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Potato Starch 1/3 tsp, and Grated Garlic 1/2 clove portion. Mix to create the sauce. (Key Tip: Mixing the potato starch beforehand helps to thicken the sauce easily and allows the flavors to coat the ingredients better.)
5. Heat Sesame Oil 1 tbsp in a frying pan and quickly stir-fry the bok choy stems.
6. Once the stems are slightly tender, add the bok choy leaves and stir-fry briefly.
7. Season with Salt (to taste) and transfer the stir-fried bok choy to a separate dish.
8. Add more Sesame Oil to the same pan and pan-fry Ground Pork 250g in large chunks without breaking it up.
9. (Key Tip: Pan-frying the ground pork in large pieces achieves both a crispy texture and juicy interior.)
10. Once one side is browned, coat the ground pork with 1 tbsp of the prepared sauce.
11. Cook the other side until browned.
12. Lightly break apart the browned ground pork, leaving some larger chunks.
13. Once the meat has changed color, add the remaining sauce and mix to coat everything.
14. When the sauce has been well absorbed by the meat, return the bok choy to the pan and stir-fry to allow the bok choy to absorb the meat's umami.
15. Add Julienned Ginger 1 clove portion and mix everything together. (Key Tip: Adding ginger provides a refreshing aroma and enhances the flavors of both the ground pork and bok choy.)