Make it tonight
tonight Serves 4, Prep 20 mins, Cook 10 mins
1 bunch baby bok choy 1 bunch gai lan 2 x 350g pork fillets, trimmed 1 tblsp vegetable oil Steamed white rice, to serve
PLUM SAUCE ½ cup savoury plum sauce ¼ cup soy sauce 1 tblsp Chinese rice wine 1 tsp finely grated fresh ginger
1 Rinse bok choy and gai lan under cold water. Drain well. Cut bok choy lengthways into quarters. Cut gai lan in half crossways. 2 Rub pork with oil. Heat a large, flameproof roasting pan over a high heat. Add pork. Cook, turning occasionally, for about 4 minutes, or until browned all over. 3 Transfer roasting pan with pork to a moderate oven (180C). Cook for about 10 minutes, or until just cooked through. Remove pork. Rest, loosely covered with foil, for 5 minutes. 4 Meanwhile, make sauce by combining all ingredients in a medium saucepan. Bring to boil. Simmer, stirring occasionally, for about 2 minutes, or until slightly thickened. Remove from heat. 5 Boil or microwave bok choy and gai lan separately, until tender. Drain. 6 Serve sliced pork with warm plum sauce, Asian greens and steamed rice.
TIP We used SPC plum sauce, available in jars from Coles supermarkets. Don’t overcook pork, or it will become tough.