So Drew woke up on a shop brew morning and decided to whip up a quick stir-fry for the shop crew. Normally, a wok is pretty underwhelming to use on a typical Western stove. But many brewers have access to high powered burners (ala turkey fryers) which make wok cooking a dream. Here all the secret lies in the prep work and a quick hand with a spatula.

Ingredients
Yield: 10 servings
Pork
0.25 cup	Rice Wine (Mirin)
0.5 tsp	Cornstarch
1.5 lbs	Pork Shoulder
Vegetables
1 bunch	Aspargus, rinsed, cut on the bias, 1 inch long
1 bunch	Chinese Broccoli, rinsed, cut on the bias
1 bunch	Shaghai Bok Choy, rinsed, sliced in half
2 Tbsp	Vegetable Oil
4 cloves	Garlic, minced or pressed
1 Tbsp	Ginger, minced
2	Red Bell Pepper, julienned
Sauce
1 Tbsp	Oyster Sauce
1 tsp	Chili Garlic Sauce
1 tsp	Soy Sauce
1 tsp	Black Vinegar

Combine the rice wine and cornstarch in a Ziploc bag.

Cut the pork into ½ inch steaks and cut the steaks into thin matchsticks. Place into the bag and marinate for 10 minutes.

Stir together the sauce ingredients.

Heat 2-3 inches of water in the wok over high heat on the burner. Once boiling, add the greens and boil to tender (about 1 minute). Remove and keep warm.

Clean out the wok and dry by heating to smoking. Add 1 Tbsp of oil and the pork and let it sit for a minute before rapidly stir frying to brown. Remove to a plate.

Add the remaining oil and garlic and ginger. Rapidly stir with a spatula until the ginger is aromatic.

Add the peppers, stir until barely softened. Add the pork and greens and stir for 30 seconds. Add the sauce and stir through till thickened and coating.

Serve with rice and enjoy!