We used SPC savoury plum sauce. Don’t overcook pork or it will become tough. Make sure bok choy is rinsed well under water before cooking.
Ingredients
Method
To make plum sauce, combine sauces, crumbled stock cube, ginger and 1⁄4 cup water in a small saucepan over a medium heat. Stir until boiling. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Remove from heat. Stir in spring onions.
Heat an oiled, large, non-stick frying pan over a medium heat. Add pork. Cook, for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 2 minutes.
Meanwhile, trim bok choy. Cut in half lengthways. Place in a large, shallow microwave- proof dish with 1⁄2 cup water. Cover. Microwave on High (100 per cent) for about 3 minutes, or until tender.
Serve pork with bok choy and steamed rice. Spoon over the plum sauce.
This recipe originally appeared on New Idea Food
