• 500 g pork fillet, cut into strips
• 2 bok choy, sliced
• ¼ cup baby carrots, cut into julienne strips
• ¼ cup sliced onions
• 1 clove garlic, minced
• 1 tablespoon light soy sauce
• 1 tablespoon oil
• ½ teaspoon sugar
• ½ teaspoon salt
• 250 g cooked spaghetti
• Sauce:
• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon dark soy sauce

Heat a large wok over medium-high heat. Add oil.
Brown pork in a little olive oil. Add the garlic, light soy sauce, sugar and salt; stir to combine.
Add the bok choy, carrots and onions. Stir fry until bok choy is bright green.
Add the cooked and drained spaghetti together with the sauce.
Toss to coat completely.

Photo and recipe: Amanda Conradie