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In heavy-duty resealable plastic bag, place pork strips, chili powder, red pepper flakes and cumin; seal bag and shake to distribute spices. Stir together cornstarch, water and soy sauce; set aside. Heat oil in heavy skillet over medium-high heat. Add pork strips and carrots to skillet and stir-fry 4 minutes. Add bok choy and red pepper to skillet; stir-fry 4 minutes longer or until vegetables are crisp-tender. Add soy sauce mixture and walnuts; stir-fry 1 minute or until sauce is thickened and bubbly.
Republished by permission, National Pork Board
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