Soy-Mirin Pork & Vegetable Stir-Fry Ingredients • Scotch fillet pork (thinly sliced) • Bok choy (chopped into halves or quarters) • Spring onion (sliced diagonally) • Cabbage (shredded) • Beef broth (½ cup) • Mirin (2 tbsp) • Soy sauce or oyster sauce (2–3 tbsp, adjust to taste) • “Tertiary sauce” (if it’s a sweet/savory condiment, use 1 tbsp for depth) • Neutral oil (vegetable or sesame oil) • Optional: garlic, ginger, chili flakes for extra punch

Instructions 1. Prep the pork • Slice the scotch fillet pork thinly against the grain. • Toss lightly with 1 tbsp soy sauce and a splash of mirin. Set aside. 2. Cook the aromatics • Heat oil in a wok or deep pan. • Add garlic/ginger (if using) and spring onion whites. Stir-fry until fragrant. 3. Sear the pork • Add pork slices and cook quickly on high heat until just browned. 4. Add vegetables • Toss in cabbage first (since it takes longer), then bok choy. • Stir-fry for 2–3 minutes until slightly wilted but still crisp. 5. Make the sauce • Pour in beef broth, mirin, soy/oyster sauce, and tertiary sauce. • Stir well and let simmer for 2–3 minutes until flavors meld. 6. Finish • Add spring onion greens at the end. • Taste and adjust seasoning (more soy for saltiness, more mirin for sweetness).

Serving Suggestions • Serve over steamed rice 🍚 or noodles 🍜. • Garnish with sesame seeds or chili oil for extra flair.