Shanghai cabbage (also known as bok choy) is one of the more popular and easy found Asian greens in our supermarkets. Try it simple stir fried and tossed with oyster sauce or soy sauce, or in this delicious recipe.

Ingredients

• 2 thick slices pork scotch fillet
• ¼ cup Indonesian soy sauce (or use dark soy sauce)
• 1 tbsp sugar
• 1 tsp minced fresh garlic
• 1 tsp minced fresh ginger
• 1 tsp minced chilli
• 2 tbsp oil
• 500 g Shanghai cabbage, washed and trimmed

Cashew Nut and Coriander Crumble

• ¼ cup finely sliced dried apricots
• ¼ cup toasted cashews, chopped
• 2 tbsp chopped fresh coriander
• 1 tsp minced fresh ginger or 1 tbsp chopped crystallised ginger

Method

1. Slice the pork thinly and place in a bowl with the soy sauce, sugar, garlic, ginger and chilli and toss to mix. Cover and set aside for 15-30 minutes.
2. Slice the Shanghai cabbage leaves in half. If the stems are thick you may like to cut the stems thinner.
3. Heat half the oil in a frying pan until very hot. Remove pork from the marinade (reserve marinade) and add to the hot pan and toss to cook quickly. This may be best done in 2 batches. Set the pork and sauce that it makes aside.
4. Add the remaining oil to the pan and when hot add in the Shanghai cabbage. Add any sauce that has formed with the cooked pork and the reserved marinade and toss over a high heat until the cabbage has wilted.
5. Serve the cabbage on a plate, topped with the pork and sprinkled with the cashew and coriander crumble, made by mixing all the ingredients together.