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Chilli Jam Pork Fillet & Asian Greens Stir-Fry
SERVES: 4 TOTAL TIME: 25 MINUTES
Ingredients:
2 tablespoons Asian chilli jam paste
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
⅓ cup coriander leaves
¼ cup roasted peanuts, chopped
Steamed jasmine rice, to serve
Directions:
Combine chilli jam, oyster sauce and sesame oil in a bowl. Set aside.
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.
Add remaining 1 tablespoon oil to the wok over high heat. Add green onions, garlic and chilli. Stir-fry for 1 minute.
Add carrot, bok choy and broccolini. Drizzle with 1 tablespoon chilli jam mixture. Toss to combine, cover and cook for 1 minute.
Return pork to wok. Add remaining chilli jam mixture. Stir-fry until hot and combined.
Sprinkle with coriander and peanuts. Serve with steamed jasmine rice.