Sticky Pork with Rice and Bok Choy
300 grams free range pork scotch fillet
60 grams green beans
60 grams snow peas
10 grams ginger
1 spring onion
1 cup jasmine rice
0.5 bunches bok choy
2 tbsp honey*
2 tbsp soy sauce*
– peel and grate ginger
– cut pork fillets into strips
– wash spring onions
– wash, trim and chop bunches bok choy
– wash and trim green beans and snow peas
– wash and zest lime, squeeze juice
1. Add lime juice, zest, ginger, honey and soy sauce to pork, toss to coat and set aside for 10 minutes.
2. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
3. Meanwhile, slice and set aside white base of spring onions. Cut the green part of spring onions in half lengthways, then cut into thin, 10cm-long strips. Place in a bowl of iced water. Stand for 5 minutes to allow them to curl. Drain. (If you’re in a rush, you can just slice spring onions!)
4. Drain pork, reserving marinade. Pop a pan with a little salted water on to boil.
5. Heat oil in a large wok over a high heat. Return all pork to wok and stir-fry for with white spring onion 2 to 3 minutes, or until browned. Add reserved marinade. Bring to the boil and cook, stirring, for 2 minutes. Remove from heat. Stir in green spring onions.
6. Add bok choy, snow peas and beans into boiling water for 2 minutes with a lid on. Drain well. Serve stir-fry with rice and greens.