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Try our Sweet and Sour Pork with Pak Choi and Sticky Jasmine recipe for a healthy and hearty dinner time meal.
1. Start by preparing the ingredients as indicated on the ingredients list.
2. Cook rice according to packet instructions.
3. Drizzle oil into a large non-stick pan and place over medium heat. Once the oil is sizzling, toss the green pepper, onions and spring onions into the pan. Fry the veggies in the pan until the onions are golden brown.
4. Add the pork cubes to the veggies in the pan and fry for 5 minutes, or until just cooked.
5. Add in the pineapple and warm thoroughly.
6. Add the sugar, vinegar, and tomato sauce and stir. Bring the mixture to a boil.
7. Add the pak choi and stir through.
8. Lower the heat and leave to simmer for 5 minutes.
9. Remove the pan from the heat, and enjoy!
- Simply wash the leaves and stem. Like spinach, baby pak choi can be eaten raw, but tastes best cooked – i.e. steamed, stir-fried or blanched.
- The stems are thicker and crunchier than the crisp leaves and need more cooking time to soften. For an even cooking time, separate the leaves from the stem or cut the stem into thinner strips.
Pak choi (or bok choy) comes from China and means “small white greens” in Chinese. Traditionally served with miso, soy sauce or lemongrass, it’s part of the cabbage family and tastes a bit like spinach. Pak choi contains more glucosinolates (that have been found to reduce your risk of cancer) than most other cruciferous vegetables. It’s also high in vitamins and potassium, low in calories and free from cholesterol.
How To Store It:
Store in a perforated or breathable bag in the fridge. Lasts up to 1 week.
Pak choi is a rich source of vitamin A, vitamin C, vitamin K, riboflavin, vitamin B6 and calcium.
• 1 cup Jasmine rice
• 400 g pork tenderloin; cut into cubes
• 1 pack baby pak choi
• 4 tbsp. vegetable oil (canola or sunflower)
• 4 tsp. garlic; crushed
• 1 green pepper; chopped
• 300 g pineapple pieces
• 100 g castor sugar
• 100 ml rice vinegar
• 4 tbsp. tomato sauce