Zesty Pork with Pak Choi
2tbsp Special Selection Soy Sauce
1 garlic clove
pak choi (a bunch, not sure about the weight)
15g fresh coriander, chopped
1 lemon (juice+zest)
2tbsp olive oil
1tsp grated ginger
If you carefully watch Helen's video, she has coated pieces of pork in coriander and lemon zest mixture. I confess I tend to cook my pork for longer, so coating in advance wouldn't quite work for me, as the coriander would have been burnt.
So, what did I do? I stir fried the cubed pork in the wok with the olive oil and brandy until well browned on both sides, and then started adding all the other ingredients: grated ginger, soy sauce, Tabasco, chopped garlic, lemon juice and zest and cooked for a few minutes more before adding the pak choi and fresh coriander. I added a bit of water and covered the wok with the lid, so that pak choi would wilt.
Serve the pork with the jasmine rice or noodles. The flavours were amazing: zingy and fresh. I have used the Amoy Special Selection soy sauce. Tabasco was the substitute for the fresh chili. I actually do have a pot of fresh chilies in the greenhouse, but when I was cooking this dish, it was bucketing outside and I didn't feel like running through the garden to fetch a fresh chili.
If you are counting the calories, visit the original recipe on Helen's blog (see the link at the top of my post).