8 x 100g pork sirloin steaks, trimmed
2 bunches baby bok choy
Steamed rice, to serve
1⁄3 cup savoury plum sauce
1⁄4 cup char siu sauce
1 chicken stock cube (5g)
1 tblsp thinly shredded fresh ginger
2 green spring onions, thinly sliced
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