Sticky Sweet Chilli Pork And Basil Rice

• 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)

1. 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.
2. 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.
3. 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.
4. Spoon into shallow serving bowls and serve topped with remaining basil.

vegetable oil, pork, garlic, chili, ginger, sweet chili sauce, soy sauce, red, brown rice, bok choy, basil

Taken from www.food.com/recipe/sticky-sweet-chilli-pork-and-basil-rice-445713 (may not work)