1 ½ cups long-grain rice
600 g Australian pork midloin chops, rind removed
⅓ cup plum sauce
1 tbsp vegetable oil
1 red capsicum, finely chopped
125 g punnet baby cornichons, thickly sliced
4 spring onions, chopped
370 g bunch baby bok choy, thickly sliced, stems and leaves separated
1 ½ tsp finely grated fresh ginger
2 tbsp light soy sauce
- Boil, steam or microwave rice until just tender. Drain. Cool slightly.
- Heat an oiled, large, nonstick frying pan over a medium to high heat. Add pork. Cook for about 2 to 3 minutes on each side, or until almost cooked. Add plum sauce with 2 tbsp water. Cook, turning pork, until cooked.
- Meanwhile, heat oil in a large wok over a high heat until hot. Add capsicum, corn, onions and bok choy stems. Stir-fry for about 2 minutes, or until almost tender. Add ginger. Stir-fry until fragrant. Add rice, bok choy leaves and soy sauce. Stir-fry until hot.
- Serve pork with any remaining plum sauce and rice mixture.