PREPARATION:

To prepare the pork:

1. Pound the stalk of lemongrass with the dull edge of a large knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.
2. Cover and refrigerate for at least 4 hours or preferably overnight, turning the pork occasionally. Preheat the oven to 350°F/180°C. Remove the pork tenderloins from the marinade and wipe off the excess marinade. Pat the tenderloins dry with paper towels.
3. Place a large nonstick, ovenproof frying pan over a medium to high heat. Add the oil to the hot pan then add the pork tenderloins. Cook for 1 minute on three of the four sides of the pork or until the pork is golden-brown and seared.
4. Turn the pork onto the fourth side and transfer the pan to the oven. Roast the pork in the oven for about 10 minutes or until an instant-read meat thermometer registers 145°F/65°C when inserted into the thickest part of the tenderloin for medium doneness.
5. Transfer the pork tenderloins to a cutting board and allow them to rest for 5 minutes. Cut the tenderloins crosswise into thin slices.

Meanwhile, to prepare the bok choy:

1. Place the wok over high heat.  Drizzle the oil into the hot wok. Add the bok choy and stir fry for 2 minutes. Add the soy sauce and toss to combine. Cook for about 5 minutes, tossing occasionally, or until the bok choy is crisp-tender.
2. Divide the bok choy among 4 serving plates. Arrange the pork slices around the bok choy and drizzle with the accumulated pan juices. Sprinkle with the toasted sesame seeds and enjoy!