Begin by cooking your rice to preferred method. I use Jasmine rice to complement the flavours of the sauce used with the greens.
Heat a work, add some canola oil (approx 2 Tbsp) and warm through the BBQ pork slices (defrost fully first if straight from freezer), tossing slices frequently to get them coated in the oil. I like to get some caramelisation on the pork (pardon the Mastercheffy terms) so you get some edges that are almost burnt. Remember the pork is already cooked so this shouldn’t take too long. Once warmed through set aside in a bowl to keep warm whilst you make your sauce for the greens.
Whilst pork is cooking in the wok, bring a saucepan of water to boil and blanch your greens to your liking. Keep in mind many of the Asian green veg do not need much cooking at all. Remove and drain veges to another bowl and keep warm.
Recipe for the sauce:
Have all your ingredients ready to go as this is a quick recipe once you start.
Add 1 Tblsp of canola oil back into your work and heat (or if leftover oil remains from pork, use that). Add chopped garlic (1-2 cloves), 2 Tblsp of finely chopped ginger and 1 chopped spring onion. Toss frequently (so as not to burn the garlic) for 1-2 minutes. Add 2 Tblsp of brown sugar (palm sugar is nice too if you have it), 1/4 cup each of Oyster sauce, Shaosing Chinese cooking wine and soy sauce. Simmer for 5 mins until thickened slightly. Add your veg and toss through the sauce. Serve immediately with the BBQ pork over some rice. I find Chinese bowls are best for these types of dishes! Sprinkle some chopped coriander over the veg if desired.