Chilli jam pork fillet & Asian greens stir fry
Prep time
15 minutes
Cook time
10 minutes
Serves 4 people
Ingredients
-
•2 tablespoons Asian chilli jam paste (see general information)
-
•¼ cup oyster sauce
-
•2 teaspoons sesame oil
-
•2 tablespoons peanut or vegetable oil
-
•600g pork fillet, trimmed and cut into ½cm-thick slices
-
•3 green onions (shallots), trimmed and sliced
-
•2 garlic cloves, crushed
-
•1 long red chilli, deseeded and thinly sliced
-
•1 carrot, peeled and sliced lengthways into thin ribbons
-
•1 bunch baby bok choy, trimmed and leaves separated
-
•1 bunch baby broccolini, halved lengthways
-
•1/3 cup coriander leaves
-
•¼ cup roasted peanuts, chopped
-
•steamed jasmine rice, to serve
Method
-
1.Combine chilli jam, oyster sauce and sesame oil in a bowl. Set aside.
-
2.Heat a wok over high heat. Add 2 teaspoons oil and half the pork. Stir fry pork until golden and almost cooked through. Transfer to a plate. Repeat using 2 teaspoon oil and the remaining pork. Set pork aside.
-
3.Add remaining 1 tablespoon oil to the wok over high heat. Add green onions, garlic and chilli. Stir-fry for 1 minute.
-
4.Add carrot, bok choy and broccolini. Drizzle with 1 tablespoon chilli jam mixture. Toss to combine, cover and cook for 1 minute.
-
5.Return pork to wok. Add remaining chilli jam mixture. Stir-fry until hot and combined.
-
6.Sprinkle with coriander and peanuts. Serve with steamed jasmine rice.