Divide the bok choy into thirds, dividing the stalks from the leaves. Shred the shimeji mushrooms.
Cut the pork into 3 cm pieces and season with salt and pepper. Lightly coat with flour.
Combine the ☆ ingredients. Lightly beat the egg.
Warm the sesame oil in a frying pan and add the egg. Scramble the egg into large chunks, then remove the egg once it's cooked.
Without cleaning the pan, add the pork and stir-fry.
Add the stems of the bok choy and continue to stir-fry. Once wilted, add the shimeji mushrooms. Once they have cooked, add the leaves of the bok choy and quickly stir-fry.
Add the scrambled egg and drizzle in the ☆ sauce. Toss quickly.
Transfer to dishes and serve.
Story Behind this Recipe
I wanted to come up with a quick and nutritious stir-fried dish.
Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well. The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious.