Pork and fresh pineapple stir-fry with cashew and coconut dressing

Heat the peanut oil in a wok or large frying pan on medium-low heat and sauté garlic, ginger and spring onions for 2-3 minutes until soft and fragrant.

Add pork and stir-fry for 2 minutes until browned but not quite cooked through.

Add the bok choy and water, then cover for 1 minute until the bok choy has turned bright green and the pork is cooked through.

In a separate pan over high heat, sear pineapple with honey until caramelised.

For the dressing combine the cashews, coconut cream, lime juice and zest and sweet chilli sauce to taste.

Serve pork and pineapple over rice and drizzle with coconut dressing.

Garnish with fresh mint leaves and cashews.