This recipe can easily be made without meat by substituting tofu for the pork, but when I did this I also added a few sesame seeds in the end for some added rich flavoring.  It’s super good either way.

Ingredients:
1 lb. pork loin, cut into 1-inch cubes
1/2  t. salt
1/4 t. fresh-ground black pepper
3  T. cooking oil
1 1/2 t. cornstarch
1  T water
1   onion, sliced
3   carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick
1/2 lb. bok choy, cut into 1-inch pieces (about 3 cups)
2   cloves garlic, minced
1/2 t. celery seeds
1/2 cp. canned low-sodium chicken broth or vegetarian stock
1/4 cp. orange juice

Preparation:
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.

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.

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