Chinese pork Medallions with Vegetable Fried rice & Bok Choy

Chinese Pork Medallions With Vegetable Fried Rice & Bok Choy

Serves 4

400g pork fillet cut into medallions ( 1-1/2cm thick )
1 tbs soy sauce
1 tsp Chinese 5 spice

200ml boiling water
1-1/2 tbs honey
1 tbs cornflour
1 tbs soy sauce

4 Bok Choy cut in half

Cauliflower vegetable fried rice recipe
400g cauliflower florets quartered
75g red capsicum
2 spring onions
1 red chilli finely sliced
1 cup sliced mushrooms
2 cloves garlic finely chopped
1 tbs fresh parsley chopped
1/2 cup peas
1/2 cup corn
2 tsp coconut oil
1 tsp chicken stock powder
50ml boiling water
1 tbs soy sauce

Nuts & Bolts

1. In a mixing bowl add 1 tsp soy sauce, Chinese 5 spice and pork medallion cover all pork with marinade and set aside for later.

2. Meanwhile start cooking the cauliflower rice : Cut cauliflower florets into quarters and place into food processor and blitz until resembles rice. Set aside for later.

3. Place coconut oil in to a pan on medium heat, melt oil add spring onions, garlic, capsicum, mushrooms and chilli. Cook for 3 minutes stirring constantly. Add cauliflower and cook for a further 2 minutes. Meanwhile add 50ml boiling water to a jug add chicken stock and stir. 
4. Add peas, corn, parsley, chicken stock mixture and soy sauce stir well cook for a further 2 minutes. Season to taste.

5. In a medium to high heat non stick frying pan add pork medallions, cook for 30 seconds each side. In a jug add 200ml boiling water, 1-1/2 tbs honey, 1 tbs soy sauce and cornflour mix well. Add mixture to pork and stir cook for a further 1 minutes.

6. Add bok Choy halves and cook for a further 1 minute or until pork is cooked.

Calories per serving : 380