Sesame-Orange Pork

Steps

1. a small pot of salted water to the boil.
2. Cook quinoa in pot of boiling water for 15 minutes, until tender with a slight bite. Add edamame beans for the final 1 minute of cook time. Drain well and set aside. Zest and juice orange and add to a small bowl, along with all remaining sesame-orange sauce ingredients. Mix well to combine.
3. Thinly slice onion; cut broccoli into small florets and roughly dice stalk; cut carrot in half lengthways and thinly slice on an angle; trim 1cm end of bok choy, rinse and thinly slice, keeping leaves and stalks separate. Set all aside.
4. Heat a large, dry fry-pan on medium heat and toast sesame seeds for 1-2 minutes, shaking pan often, until golden. Remove from pan and both set aside.
5. Pat pork dry with paper towels and season with salt. Heat 1 teaspoon of the oil in reserved fry-pan on high heat. Stir-fry pork, in two batches, for 1-1½ minutes per batch, until just cooked. Use second teaspoon of oil for the second batch. Remove from pan and set aside, covered with foil.
6. Add third teaspoon of oil to pan and stir-fry onion for about 2 minutes, until tender. Add broccoli and carrot and stir-fry a further 2 minutes. Add a dash of water to pan to steam veggies. Add sesame-orange sauce and bok choy stalks and stir-fry a further 1 minute, until vegetables are tender but still crunchy and sauce has thickened slightly.
7. Return pork and any resting juices to pan and stir to combine and heat through, about 30 seconds. Remove from heat, stir through drained quinoa and edamame and half the toasted sesame seeds and season to taste.
8. divide sesame-orange pork with quinoa, edamame and bok choy between plates. Top with bok choy leaves and remaining sesame seeds.