Chilli eggplant, pork and bok choy stir fry
brown rice microwave packet
250 g, (1x250g packet)
pork leg strips
320 g, (Buy 400g), fat trimmed
1 medium, (350g), trimmed, quartered lengthways, thinly sliced
2 individual, sliced
fresh red chilli
1 whole, halved, seeded, thinly sliced
2 clove(s), crushed
1 bunch(es), trimmed, cut into 4cm lengths
reduced salt soy sauce
- 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.
- 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.
- 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.