Name: Sweet Chilli Pork & Mushroom Stir Fry
Prep time: 15 min
Cook time: 7 min
Ingredients: 350g pork stir fry strips; 1/4 cup (60mL) Kikkoman Teriyaki Marinade & Sauce; 1 1/2 tablespoons vegetable oil; 1 large onion, sliced; 2 garlic cloves, crushed; 2cm piece ginger, finely grated; 400g mixed mushrooms (shitake, oyster and Swiss brown) sliced; 2 bok choy, sliced crossways; 1/3 cup (80mL) Kikkoman Sweet Chilli, Ginger & Soy Marinade & Sauce; Coriander leaves, to garnish; Large red chilli, seeds removed and finely sliced, to garnish; Cookedjasmine rice, to serve

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Place pork in a flat non-metallic dish
Pour over Teriyaki Marinade, cover, and refrigerate for 20-30 minutes, longer for a deeper flavour
Remove meat from fridge and discard the marinade
Heat 2 teaspoons of the oil in a non-stick wok over medium/high heat
Add pork to wok and stir fry for about 2 minutes, or until browned
Remove pork and set aside
Add remaining oil to the wok and stir fry the onion, garlic and ginger for about 1 minute
Add the mushrooms and a dash of water and stir fry for 2 minutes until mushrooms are golden and starting to soften
Stir in the cooked pork, bok choy, Kikkoman Sweet Chilli Sauce and 3 tablespoons water and cook for 1 minute until bok choy is tender, but still crunchy
Place 1/4 of the rice in each of 4 individual serving bowls
Top with the pork stir fry mixture Garnish with coriander leaves and chilli if using

Place pork in a flat non-metallic dish
Pour over Teriyaki Marinade, cover, and refrigerate for 20-30 minutes, longer for a deeper flavour
Remove meat from fridge and discard the marinade
Heat 2 teaspoons of the oil in a non-stick wok over medium/high heat
Add pork to wok and stir fry for about 2 minutes, or until browned
Remove pork and set aside
Add remaining oil to the wok and stir fry the onion, garlic and ginger for about 1 minute
Add the mushrooms and a dash of water and stir fry for 2 minutes until mushrooms are golden and starting to soften
Stir in the cooked pork, bok choy, Kikkoman Sweet Chilli Sauce and 3 tablespoons water and cook for 1 minute until bok choy is tender, but still crunchy
Place 1/4 of the rice in each of 4 individual serving bowls
Top with the pork stir fry mixture Garnish with coriander leaves and chilli if using

Place pork in a flat non-metallic dish
Pour over Teriyaki Marinade, cover, and refrigerate for 20-30 minutes, longer for a deeper flavour
Remove meat from fridge and discard the marinade
Heat 2 teaspoons of the oil in a non-stick wok over medium/high heat
Add pork to wok and stir fry for about 2 minutes, or until browned
Remove pork and set aside
Add remaining oil to the wok and stir fry the onion, garlic and ginger for about 1 minute
Add the mushrooms and a dash of water and stir fry for 2 minutes until mushrooms are golden and starting to soften
Stir in the cooked pork, bok choy, Kikkoman Sweet Chilli Sauce and 3 tablespoons water and cook for 1 minute until bok choy is tender, but still crunchy
Place 1/4 of the rice in each of 4 individual serving bowls
Top with the pork stir fry mixture Garnish with coriander leaves and chilli if using