- Silvia Russo
Pork and broccoli stir fry
Yesterday I made a trip to Woolumbi Farm and got a nice piece ethically raised, organic pork scotch fillet. I thought of a classic Asian dish that we would get for take away on a weekend and that's where the inspiration came from knowing i had some left over coriander. So easy to make, just about the same time as it would take to deliver it to your door!
Serves 2-3
Prep 10 min
Cook 15-20min
INGREDIENTS:
600g pork scotch fillet cut into pieces
1-2 tablespoons coconut oil
handful of pine nuts
handful of sesame seeds
1/2 cup onion chopped
1/2 cup leek chopped
3 cloves garlic chopped
good quality honey and soy sauce
1/2 cup white wine
teaspoon salt
sprig of sage
chopped coriander
1 big head broccoli chopped
2 cups snow peas
1 medium carrot
bean sprouts (optional)
slices of red chilli and/or ginger (optional)
METHOD:
If you have time, marinate the pork in white wine, honey, soy sauce and salt, mix all in a bowl. Leave in the fridge for 1/2 -1 hour (otherwise just add to the wok after chopping your vegetables). Prepare your vegetables. In a hot wok, add coconut oil and brown the pine nuts a little, add the sage, ginger, chilli, onion, garlic and leek, stir for a few minutes till soft then add the pork. Stir and add the broccoli, carrot, stir for a few minutes before adding the snow peas if you want them a bit crunchy. Stir until cooked. Add the coriander, bean sprouts and sesame seeds stirring it through before serving.
