2 pork tenderloins (500g), cut into 2.5cm cubes

60ml (1/4 cup) light soy sauce

2 teaspoons sesame oil

2 teaspoons five-spice powder

1 garlic clove, finely chopped

1 tablespoon finely grated ginger

2 tablespoons honey

1 1/2 tablespoons sunflower oil

1 red capsicum (bell pepper), thinly sliced

60g snow peas, trimmed, thinly sliced lengthways

2 heads of bok choy, halved

50g bean sprouts, trimmed

toasted sesame seeds, to serve

Place pork in a bowl with soy, sesame oil, five-spice, garlic, ginger and honey.  Toss to combine, then set aside for 10 minutes.   Heat half the oil in a large frypan or wok over high heat.  Stir-fry capsicum and snow peas for 1-2 minutes until just tender.  Add bok choy and cook for a further minute.  Transfer vegetables to a bowl and set aside.  Heat remaining oil in the same pan over medium-low heat.  Drain the pork, reserving marinade.  Cook pork in batches for 1-2 minutes until light golden.  Add reserved marinade and allow to bubble for 3-5 minutes until reduced and sticky.

Return vegetables to the pan with the pork, tossing gently to combine.  Sprinkle with sesame seeds and serve.

The Culinary Chase's Note:  The kitchen was filled with beautiful aromas! Make sure to thoroughly rinse off the bok choy as the dirt can inside the stems.  Choose smaller bok choy as the large ones aren't as sweet.  Make sure the stems are just tender and the leaves slightly wilted.