• Sticky Pork With Rice And Bok Choy
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Sticky Pork With Rice And Bok Choy

Sticky Pork With Rice And Bok Choy

  1. 150 Free Range Pork Medallions
  2. 50 Green Beans
  3. 5 Ginger
  4. 1 Honey Sachet
  5. 1 Spring Onion
  6. 1 Jasmine Rice
  7. 1 Worcestershire Sauce
  8. Limes
  9. Bok Choy
  10. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 300 Free Range Pork Medallions
  2. 100 Green Beans
  3. 10 Ginger
  4. 2 Honey Sachet
  5. 2 Worcestershire Sauce
  6. 1 Spring Onion
  7. 1 Jasmine Rice
  8. Limes
  9. Bok Choy
  10. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 450 Free Range Pork Medallions
  2. 150 Green Beans
  3. 15 Ginger
  4. 3 Honey Sachet
  5. 3 Worcestershire Sauce
  6. 2 Spring Onion
  7. 2 Jasmine Rice
  8. Limes
  9. Bok Choy
  10. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Free Range Pork Medallions
  2. 200 Green Beans
  3. 20 Ginger
  4. 4 Honey Sachet
  5. 4 Worcestershire Sauce
  6. 2 Spring Onion
  7. 2 Jasmine Rice
  8. Limes
  9. Bok Choy
  10. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 900 Free Range Pork Medallions
  2. 300 Green Beans
  3. 30 Ginger
  4. 6 Honey Sachet
  5. 6 Worcestershire Sauce
  6. 3 Spring Onion
  7. 3 Jasmine Rice
  8. Limes
  9. Bok Choy
  10. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Slice the white part of the spring onion and thinly slice the green part (optional: soak green parts in ice water to curl).
  5. 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.
  6. 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.
  7. Serve pork over rice along with greens.
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