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Photo of Chilli eggplant, pork and bok choy stir fry by WW

Chilli eggplant, pork and bok choy stir fry

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
A perfect alternative to a takeaway meal. In just 30 minutes you can have this dish on the table and simply bursting with all the flavours of Asia

Ingredients

Brown rice microwave packet

250 g, (1x250g packet)

Pork leg strips, raw

320 g, (Buy 400g), fat trimmed

Sunflower oil

1 tbs

Eggplant

1 medium, (350g), trimmed, quartered lengthways, thinly sliced

Celery

2 stick(s), sliced

Fresh red chilli

1 whole, halved, seeded, thinly sliced

Garlic

2 clove(s), crushed

Bok choy

1 bunch(es), trimmed, cut into 4cm lengths

Reduced salt soy sauce

1½ tbs

Instructions

  1. Heat half the oil in a wok over high heat. Stir-fry the pork, in 2 batches, for 2–3 minutes or until browned. Transfer to a plate and cover to keep warm.
  2. Heat the remaining oil in the wok over high heat. Stir-fry the eggplant for 2 minutes or until golden. Add the celery, chilli and garlic, and stir-fry for 1 minute or until fragrant. Add the bok choy and stir-fry for 1–2 minutes or until just tender.
  3. Return the pork to the wok with the soy sauce. Stir-fry for 1 minute or until heated through. Transfer to a serving platter and serve with the rice.

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