• 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


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)


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.

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