Pork and Bok Choy Stirfry
Submitted By: Noodles
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400g lean pork leg steaks
1 tbsp canned salted black beans, rinsed
500g baby bok choy
2 tsp sesame oil
2 onions, thinly sliced
2 cloves garlic, finely chopped
2-3 tsp chopped fresh ginger
1 red capsicum, cut into strips
1/2 cup water chestnuts, thinly sliced
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp fish sauce
Slice the pork steaks into strips, cutting across the grain. Roughly chop the beans. Cut the ends off the bok choy, separate the leaves and shred.
Heat half the sesame oil in a large non-stick frying pan or wok. Cook the onion, garlic and ginger over high heat for 3-4 minutes, add the capsicum, and cook for 2-3 minutes. Remove from the pan. Heat the remaining sesame oil and stir-fry the pork in batches over high heat.
Return the pork to the pan along with the onion mixture, black beans, shredded bok choy, water chestnuts and oyster, soy and fish sauces. Toss quickly to combine the ingredients, lower the heat, cover and steam for 3-4 minutes, or until the bok choy is just wilted. Serve immediately.