Hands On Time : 10 Minutes
Cooking Time: 5 Minutes
250g pork tenderloin, cut into strips
50ml reduced salt soy sauce
1 garlic clove, crushed
2cm piece of fresh ginger, peeled and grated
1 tbsp soft light brown sugar
1 tbsp gochujang paste
1 tbsp mirin
2 tsp sesame oil
2 tbsp vegetable oil
3 spring onions
1 bok choy
½ carrot, julienned
1/4 cucumber, julienned
1 little gem lettuces, leaves separated
Toasted sesame seeds, to serve
1)Make sure your wok is hot over a high heat.
2)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.
3)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.
4)While the pork is cooking slice the spring onions and bok choy.
5)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.
6)Arrange the leaves on 4 plates and fill with the pork and vegetables. Finish with a scattering of toasted sesame seeds.