Cut off the very bottom of Stalks, and peel all the Layers apart. Wash Bok Choy very well. Cut and Separate Stems from Leaves. For Baby Bok Choy, Cut Stems In Half. For Large Leaf Bok Choy, Cut Stems in roughly 1/2"Slices. Set aside. Place a few Leaves on top of each other on a Cutting Board, roll them up tightly, and Cut into roughly 1" Slices. I then like to cut them in half the other way to make Smaller Pieces. Set aside, but keep separate from Stems.

Prep all the other Veg, Marinade, and Meat. Mix Pork & Marinade in a bowl. Set aside. Heat a Large Soup Pot or Dutch Oven over Medium Heat. Add Vegetable Oil. Add Onions. Cook for 5 - 10 Minutes, or until well Softened, stirring Occasionally. Add Garlic & Ginger. Cook for a few Minutes, stirring Frequently. Add Mushrooms. Cook for about 5 Minutes, stirring Occasionally. Lightly Salt, stir.

Add Chicken Broth, Water, Soy Sauce, & Bouillon. Bring to a Boil. Once boiling, Add the Sliced Bok Choy Stems. Allow to come back up to a light boil, and cook for a few Minutes. Add the Bok Choy Leaves. Allow to come up to a light boil again, and cook for a few Minutes. Now, add the Strips of Pork, one at a time, to ensure they don't stick together. Make sure they get down into the Broth. Bring back to a boil, Cover & Cook for 2-3 Minutes, or until Pork is cooked through. Taste for Seasoning.

Serve & Enjoy!