Place 2 lean, fully trimmed pork loin or leg steaks, in a dish and add 2 tsp garlic infused oil, crushed, 2cm(¾”) root ginger, peeled and grated, 15ml(1tbsp) gluten free soy sauce, an orange zest and 15ml(1tbsp) golden syrup.
Mix well, cover and refrigerate for 1-2 hours.
Cook rice according to packet instructions, while rice is cooking.
Dry fry the pork steaks on a preheated griddle for 6-8 minutes on each side (or use a preheated grill). Rest the pork.
Heat a large frying pan pr wok the add 75g(3oz) beansprouts, 2 scallions, sliced, 1 head pak choi, sliced, and ½ red pepper, seeded and sliced.
Serve the pork on the vegetables accompanied by the cooked rice