- 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
| - 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
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