Hoisin pork with baby bok choy and peanuts
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|1 bunch||Baby bok choy|
|2 tbsp||Peanut oil|
|600 g||Pork schnitzel|
|2 tbsp||Hoisin sauce|
|2 tbsp||Light soy sauce|
|½ cup||Toasted peanuts|
|2 tbsp||Fresh coriander|
|1 to serve||Rice|
- Trim bok choy and cut in half lengthways, cook for 30 seconds in boiling water, then plunge into ice-cold water to cool. Drain well.
- Heat oil (peanut or rice-bran) in a wok or large frying pan. Add pork, in two batches, and toss and stir-fry for 5 minutes to brown all over. Remove pork to one side.
- Add bok choy to the pan and stir-fry over a high heat. Return pork to the pan. Add hoisin and soy sauces and stir-fry to coat pork and bok choy in sauce.
- Serve scattered with peanuts and coriander and with steamed rice on the side, if desired.
Tip: Most commonly, Shanghai bok choy is simply called bok choy. It is a dark-green leafy vegetable with long, greenish-white stems that are tender to eat. Baby bok choy is a much smaller version of the same plant, with three to five plants usually being sold in a bunch.