1. Cut the pork across into 5 mm slices, then cut each slice into 5 mm strips. Place in a bowl with sherry, 1 teaspoon sesame oil and soy sauce. Toss to mix well, then set aside to marinate while preparing the vegetables.
2. Cut the green onions in half across, then into shreds lengthwise. Halve the snow peas lengthwise. Trim the bok choy and tear it into large bite-sized pieces.
3. Bring a large pan of water to a boil. Add the egg noodles and cook, according to the package instructions.
4. Meanwhile, heat a wok or large frying pan until hot, then add the peanut oil. Add the pork, reserving the marinade, and stir-fry over high heat for 3 minutes or until the meat is lightly browned and tender. Remove from the wok and set aside.
5. Add the snow peas to the wok and stir-fry for 30 seconds, then add the green onions and bok choy and stir-fry for another minute. Return the stir-fried pork to the wok, together with the reserved marinade, and stir-fry all together for another 1–2 minutes or until everything is piping hot. The bok choy should have wilted, but still be a bit crisp.
6. Drain the noodles well and toss with the remaining sesame oil. Spoon onto warmed serving plates. Divide the stir-fried pork and Chinese greens among the plates and serve.

PER SERVING

546 calories
37 g protein
15 g total fat
3 g saturated fat
97 mg cholesterol
56 g total carbohydrate
4 g sugars
7 g fibre
287 mg sodium

Bok choy, a variety of Chinese cabbage or greens, has broad white stalks topped with large, dark green leaves. Like other dark green, leafy vegetables, it is a particularly good source of folate, a B vitamin that may help to protect against heart disease.