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1
Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
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2
Stir in pork and marinate 15 minutes.
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3
Keep cut vegetables separate.
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4
Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
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5
Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes.
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6
Transfer celery to a large bowl.
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7
Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt.
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8
When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute.
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9
Transfer each vegetable as cooked to bowl with celery.
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10
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
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11
Reheat wok over high heat until a bead of water evaporates immediately.
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12
Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
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13
Return all vegetables to wok and toss.
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14
Make a well in center, then stir broth mixture and add to well.
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15
Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables.
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16
Serve immediately, with cooked rice.
