1. 1 L (4 cups) of vegetable or chicken broth
2. 30 mL (2 tbsp.) of reduced-sodium soy sauce
3. 1-2 garlic cloves, chopped
4. 45 mL (3 tbsp.) of grated or chopped fresh ginger root
5. 0.5 mL (⅛ tsp.) of sriracha or other hot sauce (optional)
6. About 350 g of pork fondue slices or pork cutlets cut in strips
7. 30 mL (2 tbsp.) of canola or olive oil
8. 375 mL (1 ½ cups) of thinly sliced onions
9. 6 bok choy, washed and thinly sliced (about 1.5 L or 6 cups)
10. 1 sweet red pepper, thinly sliced
11. 1 L (4 cups) of cooked rice or quinoa (follow package instructions)

Garnishes

1. To taste, snipped green onions
2. To taste, lightly toasted sesame seeds