Sticky Sweet Chilli Pork And Basil Rice - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil (or peanut oil)
350 g pork steaks (scotch steaks cut into 2.5cm pieces)
2 garlic cloves (crushed)
1 chili (fresh long red seeded sliced optional)
3 teaspoons ginger (fresh grated)
1/3 cup sweet chili sauce
1 tablespoon soy sauce
1 red capsicum (small finely chopped)
450 g brown rice (90 second microwave packet)
370 g bok choy (baby 1 bunch trimmed coarsely chopped)
1/2 cup Thai basil (leaves)

Preparation

Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
Spoon into shallow serving bowls and serve topped with remaining basil.