Add oil to pan as needed. Saute mushrooms until almost done in oil. Remove from pan. Saute onion about 5 minutes, so it is still crunchy. Remove from pan.
Add more oil and cook ginger until fragrant, about 2 minutes. Add pork, and cook in batches until tender. Add back mushrooms, onion, hoisin sauce, cornstarch, and stock; stir until boils and thickens. Add bok choy, and cook until wilted.
Serve over chow main or low main noodles (or rice).
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 50.5mg||16 %|
|Sodium 189.1mg||7 %|
|Potassium 595.3mg||16 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.6g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 148
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