1/3 cup teriyaki sauce
400g pork fillet, thinly sliced
1 onion, sliced into wedges
1 stick lemongrass, finely sliced
2 teaspoons freshly grated ginger
1 bunch broccolini, cut into 4cm lengths
1 bunch bok choy, chopped
1 mango, peeled and sliced
steamed rice or noodles, to serve
- Place half the teriyaki sauce in a bowl and add the pork. Toss until fully coated then cover and refrigerate for 15 minutes.
- Heat a little oil in a wok or large frying pan over medium high heat. Cook the pork in batches until browned and just cooked through. Remove and set aside. Wipe out the wok.
- Add a little more oil to the wok and cook the onion for 2-3 minutes before adding the lemongrass and ginger. Cook for 2 minutes.
- Add broccolini, cook for another minute then toss through bok choy and remaining teriyaki sauce. Return the pork to the wok along with the mango and gently toss until fully combined. Season with a little cracked black pepper then serve immediately with rice or noodles.