Make it tonight

tonight Serves 4, Prep 20 mins, Cook 10 mins

New Idea - - Contents -

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.

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