11/27/2020 – Mary made this with bok choy, green onions, and lemon from our garden. It was very good and one to repeat again. A little spicer and/or more ginger might be worth trying next time. This was inspired by the recipe by Marion here and her video where she said to only have two main vegetables in a stir fry to keep it simple. And, do not stir it too much.
2 boneless, ½” thick, pork fillets thinly sliced into ribbons
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
6-8 bok choy leaves from our garden
1 ½ broccoli (about 5″ diameter) from our garden
4 green onions from the garden, cut into batons
¼ tsp sesame seeds, plus extra to serve
finely grated zest of 1 lemon
rice to serve
3 tablespoons Sambal Olek (she called for gochujang)
2 tablespoons soy sauce
2 tsp white sugar
1 teaspoon finely grated ginger
1 tablespoon sesame oil
- In a large bowl mix together the marinade ingredients. Add pork slices to the marinade, toss to coat and let marinate in the refrigerator for the afternoon.
- Heat the vegetable oil in a wok over medium-high heat. Add the garlic and onion and stir-fry. Add the pork and all the marinade. Spread the pork out in the pan and allow it to sear for about half a minute before stir-frying. Repeat the searing and stir-frying process another 2-3 times or until the pork is just cooked.
- Add the broccoli, bok choy, and spring onion and stir-fry.
- Turn the heat off and sprinkle with sesame seeds and toss through the lemon zest.
Serve with jasmine rice and sprinkle with extra sesame seeds.