hot cooked rice
Cut pork on the bias into thin bite-size strips. For marinade, stir together oyster sauce, sherry, 2 tablespoons water, and sugar. Add pork, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Drain pork, reserving marinade. Stir in 3/4 cup cold water and cornstarch into reserved marinade. Set aside.
Preheat a wok over high heat; add oil. Stir-fry ginger root in hot oil for 15 seconds. Add carrots; stir-fry for 1 minute. Add bok choy; stir-fry about 3 minutes or until vegetables are crisp-tender. Remove from the wok.
Add half of the pork to the hot wok. Stir-fry about 3 minutes or until no longer pink. Remove pork. Stir-fry remaining pork about 3 minutes. Return all pork to the wok. Stir in the water chestnuts. Push from center of wok.
Stir marinade mixture; add to center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Return vegetables; stir ingredients together. Cook and stir for 1 minute. Serve immediately over rice.