Bok choy, bean sprout & pork stir-fry

Prep 15 mins | Cook 10 mins | Serves 4

450g pkt quick-cook 212 minute brown rice
14 cup peanut oil
500 g pork fillet, trimmed and sliced
1 onion, cut into thin wedges
2 garlic cloves, finely chopped
1 large bunch baby bok choy*, trimmed and leaves separated
13 cup Kikkoman Sweet Chilli, Ginger & Soy Marinade & Sauce
112 cups bean sprouts, trimmed

*Baby bok choy is sometimes sold as Pak Choy.

Step 1 Cook rice following the packet directions then set aside.

Step 2 Meanwhile, heat 1 tbs oil in a wok over high heat. Add half the pork and stir-fry for 2–3 minutes until browned. Transfer to a plate. Repeat using 1 tbs oil and pork.

Step 3 Add remaining 1 tbs oil to wok over high heat. Add onion and garlic and stir-fry for 2–3 minutes. Add pork, bok choy and sauce. Stir-fry for 1 minute. Toss through bean sprouts. Serve with brown rice.

Good for you ... Bok choy
Bok choy

Bok choy is a good source of vitamin C. This vitamin helps the normal functioning of the body’s immune system.

Bok choy provides us with some calcium (important for strong bones) and also iron (used to make red blood cells)

The darker leaves of bok choy provide beta carotene, which the body converts to vitamin A. This vitamin helps the body’s immune system defend itself against infection and is also important for normal vision.

Bok choy is also a source of the folate, a B vitamin needed for normal formation of blood cells as well as growth and development in children.