Ginger Soy Pork & Broccoli Stir-Fry

While the rice is cooking, peel and finely grate the ginger. Peel and finely grate the garlic. Slice the pork loin steak into 0.5 cm thick strips. Cut the broccoli into small florets and finely chop the stalk. Roughly chop the baby bok choy. Roughly chop the spring onion (green and white sections).

In a medium bowl, add the ginger, the garlic, the honey, the vinegar and the soy sauce and whisk with a fork to combine. Add the pork loin strips and toss to coat in the marinade.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/3 of the pork strips to the pan (reserve the remaining marinade in the bowl) and cook for 2-3 minutes, or until golden. Transfer the seared pork strips to a large bowl and cook the remaining pork. TIP: Cooking the meat in batches will avoid overcrowding the pan and will stop your meat from stewing and becoming tough. Reserve the excess marinade in the bowl.

Return the pan to a medium heat and add a drizzle of olive oil (if needed). Add the broccoli and cook for 5 minutes, or until tender. TIP: Add a dash of water to the broccoli to speed up the cooking process. Add the pork strips, the baby bok choy and the spring onions to the pan and pour in any remaining marinade. Cook, stirring, for 1 minute, or until the baby bok choy has wilted.