Eating more greens is part of any weight-loss program, HYPOXI is no exception!
Bored of broccoli? Think kale is too bitter? Bok choy may be your new go-to superfood.

Its mild, sweet flavor and crispy texture make it a great addition to any dish, as well as an alternative to other leafy greens.

This Asian-inspired pork dish is so quick and easy, it’s the perfect mid-week meal.
Feel free to mix up the mushrooms and greens – button mushrooms and Gai Choy or snow peas work just as well.

350g pork fillets
2 tsp sesame oil
1 tbs tamari (or soy sauce)
1 tbs lemon juice
1/4 tsp chilli flakes
1 garlic clove, crushed
40g cashews
300g assorted mushrooms, sliced
1 bunch bok choy, rinsed & halved
1 tsp sesame seeds, toasted


Preheat oven to 180°C. Rub pork with 1 tsp of sesame oil and combine remaining oil with tamari, lemon juice, chilli flakes and garlic and set aside. Roast cashews in oven for 5-8 minutes, or until golden, and set aside to cool.
Sear pork in hot frypan for a few minutes, browning all over. Brush pork liberally with some of the sauce and bake for 10 minutes, then cover and allow to rest in a warm place for 5 minutes before slicing.
Meanwhile, add mushrooms to hot frypan and cook for a minute. Add bok choy, cover and cook for another minute, or until greens just begin to wilt.
Remove vegetables, add remaining sauce to frypan and simmer for a few minutes to reduce and thicken, while you slice the pork.

Divide vegetables between two plates, top with pork, drizzle with sauce and sprinkle with sesame seeds and chopped cashews.