Sticky Pork with Rice and Bok Choy

Ingredients:

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
1 lime
0.5 bunches bok choy
2 tbsp honey*
2 tbsp soy sauce*
vegetable oil*

Prep:

– 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

Method:

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.