500g Scottsdale Pork fillet, cut into thin strips. Fillet can be substituted for Scottsdale's diced pork product
2 tablespoon cornflour
1 teaspoon Chinese five-spice
¼ cup chicken stock
2 tablespoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
3cm piece ginger, peeled, cut into thin strips
2 garlic cloves, crushed
4 green onions (shallots), trimmed and thinly sliced
1 bunch bok choy and 1 bunch choy sum, trimmed and cut into 4cm pieces
jasmine rice, sliced green onions and toasted sesame seeds, to serve
Combine pork, cornflour and Chinese five-spice in a bowl. Toss to coat pork. Stand for 15 minutes.
Whisk stock, hoisin sauce, soy sauce and sesame oil in a jug. Set aside.
Heat a wok or large fry pan over a high heat. When hot, swirl 2 teaspoons of oil around wok. Stir- fry pork in batches, adding more oil as required, for 2 minutes or until golden. Transfer pork to a bowl.
Add ginger, garlic and green onions to wok and stir-fry for 2 minutes. Add choy sum and bok choy stems and stir fry for 1 minute or until just tender. Add leaves and 2 tablespoons water. Toss until combined. Cover and cook for 1 minute.
Add pork and hoisin sauce mixture to wok. Toss until combined and hot. Serve with jasmine rice and top with extra sliced green onions and sesame seeds.