Ensure that you have all the vegetables and pork prepped before you start cooking. Once you get going there is no time to be chopping again! The process moves on fast... Don’t bother about cooking rice if it’s too late, one of those ready cooked noodles in the bag is just fine at that hour. It is a one pot and very easy to get it done in a rush. Pak choi is very convenient and bulks a stir fry when catering for a crowd.
350g pork fillet, sliced into thin strips, ask you butcher to do this
1 tbsp oyster sauce
1 lime, juice and zest
1 tbsp chilli sauce
2 tbsp oyster sauce
1 tsp honey
½ tsp 5 spice powder
2 cloves garlic, thinly sliced
2 red onions, sliced
1 red pepper, thinly sliced
2 pak choi, roughly chopped
2 tbsp vegetable oil
Steamed jasmine rice, to serve
2 tsp sesame seeds, toasted
- Place the pork and 1 tbsp oyster sauce into a bowl and toss together.
- Pour the lime juice, chilli sauce, oyster sauce, honey and 5 spice powder into a small bowl and set aside.
- Heat 1 tbsp oil in a large wok, add the pork and quickly sear. Remove the pork from the wok and set aside.
- Add a little more oil and add the garlic, red onion, pepper and stir fry for about 2 to 3 minutes. Stir in the lime, chilli and oyster sauce mix. Add the pak choi and return the pork back to the pan. Stir fry for a further 1 to 2 minutes.
- Serve with steamed jasmine rice and sprinkle over the sesame seeds.