1/2 cup (125 ml) mirin

1/4 cup (60 ml) soy sauce

2 tablespoons (30 ml) finely grated fresh ginger

2 tablespoons (30 ml) rice vinegar

2 cloves garlic, finely chopped

Pepper

1 1/2 lb (675 g) pork loin, fat removed, cut in half horizontally and cut into thin strips

3 tablespoons (45 ml) canola oil

In a bowl or large sealable plastic bag, combine the mirin, soy sauce, ginger, vinegar, and garlic. Season with pepper. Add the pork and coat well with the marinade. Cover the dish or seal the bag. Refrigerate for about 2 hours, or more. Drain the meat and keep the marinade.

In a large skillet or wok over high heat, sauté the meat in the oil, in two or three batches, until golden brown.

Set aside on a warm plate. Pour the marinade into the wok and let reduce until the sauce is syrupy.

Serve the meat over rice and top with the sauce. Serve with bok choy.

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