Servings: 2

7 ounces ground pork 7 ounces ground pork
3 Tablespoons reduced-sodium soy sauce 3 Tablespoons reduced-sodium soy sauce
½ small onion, chopped ½ small onion, chopped
2 garlic cloves, minced 2 garlic cloves, minced
½ teaspoon grated fresh ginger ½ teaspoon grated fresh ginger
2½ cups finely sliced napa or green cabbage 2½ cups finely sliced napa or green cabbage
2 cups finely sliced baby bok choy 2 cups finely sliced baby bok choy
½ cup shredded carrots ½ cup shredded carrots
2½ ounces sliced shiitake mushrooms 2½ ounces sliced shiitake mushrooms
½ Tablespoon Chinese rice wine or dry sherry ½ Tablespoon Chinese rice wine or dry sherry
½ teaspoon toasted sesame oil ½ teaspoon toasted sesame oil
1 medium scallion, sliced, for garnish 1 medium scallion, sliced, for garnish

Set a large nonstick skillet or wok over medium-high heat.
Add the pork and 1 Tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes.
Add the cabbage and bok choy, carrots, and mushrooms. Pour in the remaining 2 Tablespoons soy sauce, the rice wine, and sesame oil. Cook, stirring occasionally, until the cabbage and book choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.

1½ cups = 1 serving  1½ cups = 1 serving