Here is another wok recipe I like stir fry’s as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice.

Note: Char Siu Sauce also know as Chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.

Ingredients

2 Tablespoons peanut oil
600g Pork fillets, sliced thinly
2 Cloves garlic, crushed
2 Red chili’s, chopped finely (add as many or as few seeds as you want.)
1 Onion, sliced thinly
1 Tablespoon soy sauce
2 Teaspoons lime juice
1 Carrot, cut into matchsticks
120g Baby corn, halved
300g Baby bok choy, chopped coarsely
50g Snow peas, trimmed
120g Bean sprouts
4 Tablespoons char siu sauce

Method

1. Heat 1 tablespoon of oil in a wok and cook pork until browned all over, remove, set to one side.

2. Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min’s until onion softens, add soy, lime juice and carrot stir fry 1 minute.

3. Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.

To Serve: Serve as is for a low carb meal or over rice.

All photos taken by me unless otherwise stated.