Honey Pork with Bok Choy
PREP 15 MIN•COOK 30 MIN
DF
EF
GF
NF
Number of servings
2
1⁄3 cup (65g) brown rice rinsed
2⁄3 cup (160ml) water
1⁄4 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
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.
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.
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.
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.
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 spring onions and sesame seeds to serve.
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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