Asian Pork & Greens

Posted on February 20, 2018 by Sasha Melnik in Uncategorised

Eating more greens is part of any weight-loss program, HYPOXI is no exception!
Bored of broccoli? Think kale is too bitter? Bok choy may be your new go-to superfood.

Its mild, sweet flavor and crispy texture make it a great addition to any dish, as well as an alternative to other leafy greens.

This Asian-inspired pork dish is so quick and easy, it’s the perfect mid-week meal.
Feel free to mix up the mushrooms and greens – button mushrooms and Gai Choy or snow peas work just as well.


350g pork fillets
2 tsp sesame oil
1 tbs tamari (or soy sauce)
1 tbs lemon juice
1/4 tsp chilli flakes
1 garlic clove, crushed
40g cashews
300g assorted mushrooms, sliced
1 bunch bok choy, rinsed & halved
1 tsp sesame seeds, toasted



Preheat oven to 180°C. Rub pork with 1 tsp of sesame oil and combine remaining oil with tamari, lemon juice, chilli flakes and garlic and set aside. Roast cashews in oven for 5-8 minutes, or until golden, and set aside to cool.


Sear pork in hot frypan for a few minutes, browning all over. Brush pork liberally with some of the sauce and bake for 10 minutes, then cover and allow to rest in a warm place for 5 minutes before slicing.


Meanwhile, add mushrooms to hot frypan and cook for a minute. Add bok choy, cover and cook for another minute, or until greens just begin to wilt.



Remove vegetables, add remaining sauce to frypan and simmer for a few minutes to reduce and thicken, while you slice the pork.


Divide vegetables between two plates, top with pork, drizzle with sauce and sprinkle with sesame seeds and chopped cashews.

Nutritional Information per Serve