Char Siu Pork Corn and Bok Choy Stir Fry

Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons  peanut oil
• 600  g  pork fillets, sliced thinly
• 2  garlic cloves, crushed
• 2  red chilies, chopped finely (add as many or as few seeds as you want.)
• 1  onion, sliced thinly
• 1  tablespoon soy sauce
• 2  teaspoons lime juice
• 1  carrot, cut into matchsticks
• 120  g  baby corn, halved
• 300  g baby bok choy, chopped coarsley
• 50  g snow peas, trimmed
• 120  g bean sprouts
• 4  tablespoons  char siu sauce

Directions

1. Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
2. Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
3. Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
4. To Serve: Serve as is for a low carb meal or over rice.