Ingredients:

• 4 boneless Ontario pork loin chops (about 1 lb/454 g)
• 2 tbsp (30 mL) canola oil, divided
• 2 tbsp (30 mL) chopped fresh cilantro
• 1/4 tsp (1 mL) each salt and pepper
• 1 pkg (8 oz/227 g) button mushrooms, sliced
• Half red onion, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp (30 mL) minced fresh ginger
• 2 cups (500 mL) coarsely chopped Shanghai bok choy
• 3/4 cup (175 mL) orange juice
• 1/4 cup (60 mL) hoisin sauce
• 2 tbsp (30 mL) soy sauce
• 1 tbsp (15 mL) cornstarch

Cooking Instructions:

1. Trim visible fat from pork chops and discard. Slice pork chops crosswise into thin strips.
2. In a large nonstick skillet heat 1 tbsp (15 mL) of the oil over medium high heat. Cook pork strips, cilantro, salt and pepper, stirring for about 3 minutes or until browned. Remove to plate.
3. Add remaining oil to skillet and return to medium high heat. Add mushrooms, onion, garlic and ginger; cook, stirring for about 5 minutes or until mushrooms are starting to brown. Return pork and accumulated juices and bok choy to skillet and stir to combine.
4. In a small bowl, whisk together hoisin and soy sauces and cornstarch. Stir into skillet and return to a simmer. Cook for about 2 minutes or until slightly thickened.