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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