Ingredients:
400 g (13 oz) lean pork leg steaks
1 tablespoon canned salted black beans, rinsed
500 g (1 lb) baby bok choy
2 teaspoons sesame oil
2 onions, finely sliced
2 cloves garlic, finely chopped
2-3 teaspoons chopped ginger
1 red capsicum (pepper), cut into strips
1/2 cup (90 g/3 oz) water chestnuts, finely sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce

Method:
Slice the pork steaks into strips, cutting across the grain.

Roughly chop the beans. Seperate the leaves of the bok choy. Trim away the tough ends and shred the leaves.

Heat half the sesame oil in a large wok. Cook the onion, garlic and ginger over high heat for 3-4 minutes, add the capsicum and cook for 2-3 minutes.

Remove from the wok. Heat the remaining sesame oil and stir-fry the pork in batches over high heat.

Return all the pork to the wok along with the onion mixture, black beans, shredde bok choy, water chestnuts and oyster, soy and fish sauces.

Toss quickly to combine the ingredients, lower the heat, cover and steam for 3-4 minutes, or until the bock choy has just wilted.

Serve immediately.

Black Bean Pork with Bok Choy Recipe