Sticky Pork With Rice And Bok Choy

Prep:

1. Peel and grate ginger.
2. Wash and trim green beans.
3. Wash, trim and chop bok choy.
4. Cut pork into thin slices.
5. Wash and zest lime, squeeze juice.
6. Pop a pan of salted water on to boil.
7. Wash spring onions.

Method:

1. Heat a wok or large frying pan over high heat with a little vegetable oil. Drain the pork (reserving the marinade). Stir-fry the pork with the white part of the spring onion for 2–3 minutes until browned. Add the reserved marinade, bring it to a boil, and cook for another 2 minutes. Remove from heat and mix in the green spring onions.
2. In a pot of boiling salted water, add the bok choy and green beans. Cover with a lid and cook for 2 minutes. Drain well.
3. Serve pork over rice along with greens.
4. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
5. Slice the white part of the spring onion and thinly slice the green part (optional: soak green parts in ice water to curl).
6. In a bowl, combine lime juice, lime zest, ginger, brown sugar, and worcestershire sauce. Toss the pork in this marinade and set it aside for 10 minutes.