What you'll need

Serves 2

  • 1 pork fillet, about 400 g
  • 2½ tablespoons char siu sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon grated fresh ginger
  • ½ bunch bok choy, cut in half lengthwise
  • 100 g mange tout, trimmed
  • 50 g sugar snap peas, trimmed
  • 1 tablespoon fresh coriander leaves
  • 1 lime, cut into wedges

The easy bit

  1. Rub pork fillet with 2 tablespoons char siu sauce and refrigerate for 1 hour. Preheat oven to 180ºC.
  2. Heat vegetable oil in a frying pan until hot, then sear the pork fillet on both sides.
  3. Transfer to an oven tray and roast for 20-25 minutes. 3
  4. Heat the sesame oil in a wok, add the garlic and ginger and stir-fry for 1 minute.
  5. Add the bok choy and cook for 1 minute, then add a splash of water and the remaining char siu sauce.
  6. Add the mange tout and sugar snap peas and stir-fry for another 2 minutes until vegetables are cooked but still crisp.
  7. Slice pork on an angle and serve with the vegetables, coriander and lime wedges.

Tip: Make this recipe with chicken or tofu to add variety to your meals.