Bok choy, snake bean & pork stir-fry

Prep 20 mins | Cook 10 mins | Serves 4

450g fresh thick rice noodles
⅓ cup oyster sauce
2 tbs kecap manis or soy sauce
2 tbs peanut oil
500g pork fillet, trimmed and thinly sliced
1 tsp sesame oil
3 garlic cloves, crushed
4 green onions (shallots), trimmed and sliced diagonally
1 bunch snake beans (about 200g), cut into 5cm lengths
1 bunch baby bok choy, trimmed and leaves halved lengthways
¼ cup chicken stock

Step 1 Place noodles in a large heatproof bowl. Cover with boiling water and stand for 1-2 minutes until just tender. Drain, separate noodles and set aside. Combine oyster sauce and kecap manis or soy sauce in a small jug. Set aside.

Step 2 Heat a wok over high heat until hot. Add 1 tbs oil and half the pork. Stir-fry for 2 minutes or until just cooked through. Transfer to a plate. Repeat using 2 tsp oil and remaining pork.

Step 3 Add remaining 2 tsp oil, sesame oil, garlic, green onions and snake beans to wok. Stir-fry for 2 minutes until beans are vibrant. Add bok choy, stock and oyster sauce mixture. Cover and cook for 1 minute. Toss through pork and noodles until hot and serve.

Good for you ... 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.