First I thought about deep frying breaded thin slices loin japanese style but that would have taken too much time and the fat intake is something to be considered.
- Wash and steam rice (all in all 20 minutes). I don't own a rice cooker.
- Meanwhile cut 8 small "baby" bok choy lengthwise, cut 1 small pork loin into thick slices, cut 3 spring onions in 1 cm thick pieces (3 minutes - I am rather quick with my chef knife)
- Sear loin in a very hot pan, using only a little oil, sear on both sides until coloured (3 minutes)
- add a sip soy sauce, sip sake, tablespoon sugar and a sip water (took only a few seconds)
- Open a jar Sechzuan Kung Po sauce and pour 1/2 over. Yes yes, I sometimes use ready made sauces, I was in a hurry... (seconds)
- Add a little pineapple juice, a sip vinegar and 1 small can pineapple chunks - only lightly sweetened (seconds)
- Add spring onions and simmer for 2 minutes. Turn off the heat and close pan with a lid.
- Meanwhile heat up a little bit dark sesame oil in a pan, add 1 tablespoon sesame seeds, toast them for a minute, add bok choy and a little broth (instant dashi), close the pan with a lid and steam 3 minutes. Add only a little soy sauce (give or take 5 minutes).