Stir-Fried Pork With Carrots And Bok Choy

• 1 1/2 pounds pork loin, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3 tablespoons cooking oil
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 1 onion, cut into thin slices
• 3 carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick
• 1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
• 2 cloves garlic, minced
• 1/2 teaspoon celery seeds
• 1/2 cup canned low-sodium chicken broth or homemade stock
• 1/4 cup fresh orange juice

1. In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with another tablespoon of the oil and the remaining pork. Remove.
2. In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook, stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining 3/4 teaspoon salt and simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 1 minute.
3. Wine Recommendation: Versatile pinot noir will have no problem handling the sweet-bitter accents of this dish.

pork loin, salt, freshground black pepper, cooking oil, cornstarch, water, onion, carrots, choy, garlic, celery seeds, chicken broth, orange juice

Taken from www.myrecipes.com/recipe/stir-fried-pork-with-carrots-bok-choy (may not work)