Honey Pork with Bok Choy

PREP 15 MIN
COOK  30 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

13 cup (65g) brown rice rinsed

23 cup (160ml) water

14 tsp salt

1 tsp sesame seeds

3 tsp olive oil

2 spring onions thinly sliced, plus extra to serve

1 tsp fresh ginger finely grated

1 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) halved lengthways

300g pork fillet thinly sliced

Sauce

1 tsp cornflour

2 tbs soy sauce (or tamari if gluten free)

1 tbs shaoxing (Chinese cooking wine)

2 tsp honey (rice malt syrup or maple syrup)

1 tbs water

Methodbased on 2 servings
1

Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.

2

Meanwhile, to make the sauce, mix cornflour and soy together in a small bowl until smooth. Add Shaoxing, honey and water and mix to combine. Set aside.

3

Heat sesame seeds in a dry wok or non-stick frypan over medium heat and toss for 1 minute until golden brown. Transfer to a bowl and set aside to cool.

4

Add half the oil, spring onions, 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.

5

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.

6

Divide rice and pork between bowls and top with extra spring onions and sesame seeds to serve.

Nutritional Informationper serving

Energy (kJ)

1702 kJ / 406 cals

Protein

40.8 g

Fat

11.5 g

Sat. Fat

2 g

Carbs

32.6 g

Sugar

6.1 g

Fiber

3.5 g

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