Plum & Pork Stir-Fry with Bok Choy

1.Whisk together vermouth, broth, jam, soy sauce, vinegar, and chili garlic sauce. Whisk in cornstarch and five-spice powder; add pork and toss to coat with marinade.

2.Coat wok with nonstick spray. Heat oil in wok over medium-high heat.

3.Remove half the pork from the marinade. Stir-fry pork until brown, 2–3 minutes; transfer to a plate.

4.Stir-fry remaining pork, reserving marinade; transfer pork to the plate.

5.Remove wok from heat; coat with nonstick spray and return to heat.

6.Add gingerroot; stir-fry for 30 seconds.

7.Add scallions and bok choy leaves; stir-fry 2 minutes.

8.Return pork to wok with reserved marinade; heat until marinade thickens and boils.

9.Add sprouts and plums; stir-fry 1 minute.

10.Garnish with peanuts.