Zingy pork with pak choi

This recipe is inspired by Helen from Fuss Free Food blog. When I say "inspired" I want to acknowledge that I have borrowed the idea but haven't followed the original recipe precisely, as I'm not the biggest fan of kale, and I'm afraid my version is more calorie-laden. But if I haven't seen Helen's video link on Twitter for Zesty Coriander Pork, I would not have been inspired to try it. 

Zesty Pork with Pak Choi

Ingredients:

500g pork

2tbsp Special Selection Soy Sauce

1tsp Tabasco

1 garlic clove

pak choi (a bunch, not sure about the weight)

1tbsp brandy

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).