Honey Pork with Bok Choy
PREP 15 MIN•COOK 10 MIN
DF
EF
GF
NF
Number of servings
2
1 tsp sesame seeds
3 tsp olive oil
2 scallions thinly sliced, plus extra to serve
1 tsp fresh ginger finely grated
1 bunch of baby bok choy (buk, pak or puk choy) (5 oz bunch) halved lengthways
300g pork fillet thinly sliced
1 cup (160g) microwave brown rice cooked according to packet instructions
Sauce
1 tsp cornstarch
2 tbs soy sauce (or tamari if gluten free)
1 tbs shaoxing (Chinese cooking wine)
2 tsp honey (brown rice syrup or maple syrup)
1 tbs water
To make the sauce, mix cornstarch and soy together in a small bowl until smooth. Add Shaoxing, honey and water and mix to combine. Set aside.
Heat sesame seeds in a dry wok or non-stick skillet over medium heat and toss for 1 minute until golden brown. Transfer to a bowl and set aside to cool.
Add half the oil, scallions, ginger and bok choy to the hot wok and stir fry for 4-5 minutes until bok choy is crisp-tender. Transfer to a plate.
Add remaining oil and pork to wok and stir fry for 3-4 minutes until just cooked. Add sauce and bok choy to the pork and toss for a minute to warm through and thicken sauce.
Divide rice and pork between bowls and top with extra scallions and sesame seeds to serve.
Energy (kJ)
1732 kJ / 414 cals
Protein
40.8 g
Fat
12.3 g
Sat. Fat
2.1 g
Carbs
32.6 g
Sugar
6.1 g
Fiber
3.6 g
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