Sesame Pork Stir Fry

Sesame Pork Stir Fry

To give credit where it is due, my Irishman came up with the idea for using tahini in a stir fry from something he read. It works so well I had to steal the idea!

Enough for: 2
Takes: 15 minutes
3 tablespoons tahini
2 tablespoons soy sauce
1 bunch bok choy, bases trimmed
450g (1lb) minced (ground) pork
2-4 red chillies

1. Stir tahini and soy sauce together in a small bowl.

2. Heat a wok on a super high heat. Add a little oil and stir fry the bok choy for a few minutes or until it’s just wilted.

3. Remove bok choy and divide between two bowls.

4. Add a little more oil to the wok. Add pork and stir fry for about 5 minutes or until the pork is cooked.

5. Add the chilli and cook for another minute or so.

6. Serve pork on top of the bok choy. With the tahini soy mixture drizzled over.

Variations

vegetarian / vegan – replace pork with drained cooked or canned chickpeas. Or cooked lentils – red lentils would be best, just undercook them slightly so they don’t turn to mush in the wok. Stir fried quinoa or tofu would also be lovely.

different meat – feel free to use beef, lamb or chicken instead.

pescetarian – replace minced (ground) pork with shelled green prawns (shrimp) stir fry until just cooked.

different veg / more veg – any stir fry veg are good – snow peas, carrot, red capsicum (bell peppers), other Asian greens, broccoli.

more flavour – a little grated ginger and /or chopped garlic are lovely added with the pork.

carb lovers / more substantial – serve with steamed rice.

more substantial (low carb) – add some cashews or peanuts.

family friendly – serve with steamed rice and serve chillies in a bowl at the table for everyone to add their own.

Waste Avoidance Strategy

tahini, soy sauce – pantry.

bok choy – best to use for another meal. Can be frozen.

pork – freeze.

chillies – will keep for weeks in the fridge. Can be frozen.