Stir fry’s are a very quick, very easy style of dish to make, and can be as simple or complicated as you desire. This is one of the more simple stir fry’s, very little preparation time and even less cooking time, but still very, very tasty and filling.
But, because everything cooks so fast, you need to have all of your ingredients already prepared and to hand, before you start cooking. The meal will come together very quickly, so be prepared!
Prep time: 15 minutes
Cook time: 6-9 minutes
Wok or high-sided sauté pan
2 tbsp canola/vegetable/sunflower oil
350g/12oz pork shoulder, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 spring onion/scallion, thinly sliced
1 tsp fresh ginger, finely minced
50g/2oz raw cashews
½ tsp garlic powder
Sea salt and black pepper, to taste
1 bunch baby Bok choy, leaves separated
3 tbsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp toasted sesame seeds, for garnish (optional)
Pre-heat your wok/saute pan
- Add the cooking oil to the pre-heated wok or a large sauté pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
- Add bell pepper, green onion, ginger, cashews and garlic powder. Season with salt and black pepper, to taste. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
- Add the bok choy, sesame oil, and soy sauce. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes.
- Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy