750g port fillet, trimmed, diced and all fat removed
2 tspns Chinese five spice powder
MCT Oil for cooking
1 red onion thinly sliced
2 garlic cloves crushed
1/2 cup vegetable stock
2 tbspns Oyster sauce
3 baby bok choy (quartered length ways)
100g snow peas, topped, thinly sliced length ways.
Thread pork equally among skewers. Sprinkle with five spice. Preheat a char grill plate on
high. Lightly coat the skewers with MCT Oil. Cook for 3 minutes each side or until pork is
just crooked through.
Meanwhile heat a wok over medium high heat. Lightly coat with MCT Oil. Add onion and
garlic. Stir fry for 1 minute. Add stock, oyster sauce and bok Choy. Stir fry for 3 minutes or
until just wilted. Remove from heat. Add snow peas and toss to combine. Divide between
plates, serve with port skewers.
2 tspns Chinese five spice powder
MCT Oil for cooking
1 red onion thinly sliced
2 garlic cloves crushed
1/2 cup vegetable stock
2 tbspns Oyster sauce
3 baby bok choy (quartered length ways)
100g snow peas, topped, thinly sliced length ways.
Thread pork equally among skewers. Sprinkle with five spice. Preheat a char grill plate on
high. Lightly coat the skewers with MCT Oil. Cook for 3 minutes each side or until pork is
just crooked through.
Meanwhile heat a wok over medium high heat. Lightly coat with MCT Oil. Add onion and
garlic. Stir fry for 1 minute. Add stock, oyster sauce and bok Choy. Stir fry for 3 minutes or
until just wilted. Remove from heat. Add snow peas and toss to combine. Divide between
plates, serve with port skewers.
Little Leakers
Chinese Style Pork Skewers with Asian Greens
