Quick Thai Pork Stir Fry

1 tbsp oil

425g lean ground pork

1 clove garlic, minced

1 tbsp fish sauce

1 tbsp asian chilli paste

3 tbsp oyster sauce

1 tsp honey

4 heads baby bok choy, thinly sliced (about 4 cups)

1 sweet red pepper, thinly sliced

¼ C chopped fresh basil

In nonstick skillet or wok, heat oil over medium high heat. Cook pork until no longer pink.

Stir in garlic, cook for 1 minute. Stir in fish sauce and chilli paste, cook for 2 mins.

Stir in oyster sauce, 2 tbsp water and honey; add bok choy and red pepper; stir fry until bok choy starts to wilt, about 2 mins.

Remove from heat and stir in basil.

Serve over rice noodles

Add crunch by sprinkling with toasted cashews or peanuts.

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