500g Pork stir-fry strips
8 baby bok choy, halved and sliced
2 tbs reduced salt soy sauce
1 tbs vegetable oil
1 onion, cut into thin strips
2 cloves garlic, finely chopped
1 small red capsicum, seeded and sliced
3 tsp brown sugar
Heat 1 tablespoon of oil in a wok or frying pan. Then quickly stir fry the pork in two batches in the wok over a high heat, tossing constantly until light brown. Remove to a side plate.
Reduce heat to medium-high and add the remaining oil to the wok. Cook the onion, garlic and capsicum for 3-4 minutes until tender.
Combine the soy and sugar and mix well. Add to the wok with the pork and bok choy. Toss gently to combine. Cook for 2 minutes.
Serve with steamed rice or noodles.
Tip: Don't let yourself overheat when cooking a stir fry — we recommend an icy cold beer!