This really speedy meal is booming with Korean flavour.
- 250 g pork tenderloin, cut into strips
- 50 ml reduced salt soy sauce
- 1 garlic clove, crushed
- 2 cm piece fresh ginger, peeled and grated
- 3 tsp soft light brown sugar
- 3 tsp gochujang paste
- 3 tsp mirin
- 2 tsp sesame oil
- 1½ tbsp vegetable oil
- 3 spring onions
- 1 bok choy
- ½ carrot, julienned
- ¼ cucumber, julienned
- 1 little gem lettuce, leaves separated
- Toasted sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Make sure your wok is hot over a high heat.
- Put the pork in a bowl with the soy sauce, garlic, ginger, sugar, gochujang, mirin and sesame oil. Toss gently to combine and set aside.
- Heat half the vegetable oil in the wok and when it starts to smoke, add the pork along with the marinade and cook it over a high heat for 3 minutes, until nicely browned.
- While the pork is cooking slice the spring onions and bok choy.
- After 3 minutes add the remaining oil to the wok along with the spring onions, bok choy, carrot and cucumber for a minute then add any of the of the leftover marinade and toss to combine.
- Arrange the leaves on 4 plates and fill with the pork and vegetables. Finish with a scattering of toasted sesame seeds.