• 2 tbsp peanut or vegetable oil
• 1 pack Riverview Farms Sticky Asian Diced Pork
• 1 green capsicum, sliced into strips
• 1 medium carrot, sliced into rounds
• 2 bok choy, washed and separated into stems and leaves
• ¼ cup water
• 1 lime, cut into wedges (optional)
• Steamed rice, to serve
- 1
Heat the oil in a wok or large frying pan over high heat. Add the diced pork and stir-fry for 3–4 minutes, or until lightly browned.
- 2
Add the carrot, capsicum and bok choy stems. Stir-fry for 2–3 minutes until the vegetables begin to soften and lightly caramelise.
- 3
Add the bok choy leaves and water. Stir-fry for a further 30 seconds to 1 minute, until the leaves have wilted and everything is well combined.
- 4
Serve immediately with steamed rice and lime wedges on the side, if desired.
Tip: For extra flavour and crunch, sprinkle with sliced spring onions and toasted sesame seeds before serving.
