Pork chops or loin steaks pan cooked with black bean and plum sauce
Bok or pak choi is a Chinese cabbage that is well-recognised for its health benefits. It is full to bursting with all manner of vitamins and minerals, including vitamins A, C, K, and complex-Bs, as well as calcium, iron and magnesium. This crisp leafy vegetable is also tasty, lying somewhere between mild cabbage and spinach.
Combine pak choi with lean pork chops and black bean sauce and you have a winning dinner; nutritious and hearty. Perfect if you’re starting the year on a bit of a health kick!
Cooking time – about 15 mins
- 2 lean pork chops or loin steaks
- 15ml (1tbsp) vegetable oil
- 1 small red onion, thinly sliced
- 2 cloves garlic, peeled and crushed
- 2.5cm (1") root ginger, peeled and grated
- 3 ripe plums, stones removed and cut into quarters
- 75ml (5tbsp) black bean sauce
- 60ml (4tbsp) orange juice
- 8-10 black seedless grapes, cut in half
- 5ml (1tsp) vegetable oil
- 15ml (1tbsp) sesame oil
- Large handful spring cabbage, thinly shredded
- 2 bok or pak choi heads, sliced
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan and add the onion, garlic, ginger and steaks. Cook for 2-3 minutes until the meat has browned and the onions have begun to soften.
- With the pork browning, add the plums, black bean sauce, orange juice and grapes.
- Now mix together well, cover with a lid and simmer for about 10 minutes.
- Take a separate deep pan or wok, heat the vegetable oil and sesame oil and stir-fry the vegetables for 3-4 minutes.
- Serve with crispy noodles, stir-fry vegetables topped with steak and drizzled with sauce.