Pork Cutlets with Asian Mushroom and Bok Choy Stir Fry

Cook time 30 mins
Servings 4


1 tbs. vegetables oil
4 pork cutlets, around 200g each
Salt and pepper
2 tbs. vegetable oil
1 knob ginger, finely grated
2 clove garlic, finely chopped
350g mixed mushrooms, such as shitake, oyster, black fungus and shimeji
1 bunch bok choi, cut in 4 and cleaned well
1 tbs. soy sauce
3 drops sesame oil
2 tbs. Shaoxing wine  
1 tbs. chilli soybean paste (or any chilli past or sauce of your liking)
1 bunch spring onion, cut into 3 cm batons
coriander, to garnish

Pork Cutlets with Asian Mushroom and Bok Choy Stir Fry


Preheat oven to 180C.

Season the chops with salt and pepper and rub with a little vegetable oil. Brown in a oven safe griddle pan on a high heat for 1-2 minutes on each side.

Transfer the griddle pan to the oven and bake for 7 – 8 minutes.

Rest the meat for 2 minutes once cooked.

While the chops are in the oven, in a wok, heat the remaining vegetable oil then add the ginger and garlic. Add the mushrooms and fry for 1 minute or until lightly coloured. Add the bok choi and the soy, sesame oil, wine and bean paste. Stir-fry for another few seconds and then finally add the spring onions. Toss all the ingredients one last time.

Distribute the mushroom stir-fry between four plates then top with the pork chop.