Quick Thai Pork Stir- Fry

Hands-on time: 20 minutes Makes: 4 to 6 servings

Just a few ingredients pack a powerful flavour punch in this speedy dish that’s light on the sauce. For a more robust meal, top it with a fried egg.

1 tsp vegetable oil

425 g lean ground pork

3 cloves garlic, minced

1 tbsp fish sauce 1 tbsp Asian chili paste (such as sambal oelek)

3 tbsp oyster sauce

1 tsp liquid honey

4 heads baby bok choy, thinly sliced (about 4 cups)

1 sweet red pepper, thinly sliced

¼ cup chopped fresh basil

In nonstick skillet or wok, heat oil over medium-high heat. Cook pork, breaking up with spoon, until no longer pink, 3 to 4 minutes. Stir in garlic; cook for 1 minute. Stir in fish sauce and chili paste; cook for 2 minutes. Stir in oyster sauce, 2 tbsp water and honey; add bok choy and red pepper. Stir-fry until bok choy starts to wilt, about 2 minutes. Remove from heat; stir in basil.

PER EACH OF 6 SERVINGS: about 193 cal, 15 g pro, 12 g total fat (4 g sat. fat), 5 g carb (1 g dietary fibre, 3 g sugar), 47 mg chol, 558 mg sodium, 428 mg potassium. % RDI: 6% calcium, 11% iron, 27% vit A, 75% vit C, 12% folate.

Add some crunch to this dish by sprinkling with toasted cashews or peanuts. Serve over thin rice noodles.