Used 2 minced garlic cloves, 4 scallions, 1/2 cup pork loin (marinated in dark soy sauce, Shaoxing wine, cornstarch and baking soda), and 1lb Shanghai bok choy (blanched and cooled in ice water). For the sauce, I added 2 tbsp dark soy sauce, 1.5 tbsp Japanese marudaizu soy sauce (less salty), 0.5 tbsp Chinese soy sauce, and 2 tsp brown sugar, plus 1. 5 tbsp black vinegar after turning off the heat.
