Pork and Bok Choy Stir Fry

Ingredients

• 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips
• 1½ teaspoons cornstarch
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• 3 tablespoons soy sauce, divided
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
• 2 tablespoons vegetable oil, divided
• 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
• 1 2-inch piece ginger, peeled, thinly sliced crosswise
• 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
• Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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