Just a few ingredients pack a powerful flavour punch in this speedy dish that's light on the sauce. For a more robust meal, top it with a fried egg.
- Prep time 20 minutes
- Total time 20 minutes
Ingredients
Method
In nonstick skillet or wok, heat oil over medium-high heat. Cook pork, breaking up with spoon, until no longer pink,
3 to 4 minutes.
Stir in garlic; cook for 1 minute. Stir in fish sauce and chili paste; cook for 2 minutes.
Stir in oyster sauce, 2 tbsp water and honey; add bok choy and red pepper. Stir-fry until bok choy starts to wilt, about 2 minutes. Remove from heat; stir in basil.
Tip from The Test Kitchen: Add some crunch to this dish by sprinkling with toasted cashews or peanuts. Serve over thin rice noodles.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 1 g
- Sodium 558 mg
- Sugars 3 g
- Protein 15 g
- Calories 193
- Total fat 12 g
- Potassium 428 mg
- Cholesterol 47 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
%RDI
- Iron 11
- Folate 12
- Calcium 6
- Vitamin A 27
- Vitamin C 75
