Pepper pork, vegetable and basil stir-fry

Cooking Meat Pepper pork, vegetable and basil stir-fry

Pepper and basil add a big flavour punch without the extra kilojoules in this sizzling stir-fry.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the sherry, soy sauce and honey in a small bowl. Stir until combined. Heat a large non-stick wok over high heat. Spray with oil. Add the pork and stir-fry, in 2-3 batches, for 1-2 minutes or until golden. Transfer to a plate.
  2. Heat wok over high heat. Spray with oil. Add the onion and stir-fry for 2 minutes or until golden. Add garlic and pepper. Stir-fry for 30 seconds or until aromatic. Add celery, broccoli, capsicum and water. Stir-fry for 2 minutes or until tender crisp.
  3. Add the pork, sauce and any resting juices. Stir-fry for 1-2 minutes or until combined and heated through. Stir in the basil leaves. Serve with steamed brown rice and sprinkle with the extra basil leaves.

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2 tbsp dry sherry
1 tbsp salt-reduced soy sauce
2 tsp honey
500g pork fillet, thinly sliced
1 large red onion, cut into thin wedges
2 garlic cloves, crushed
1 tsp freshly ground black pepper
2 large celery sticks, thinly sliced
300g broccoli, trimmed, cut into small florets
1 red capsicum, cut into strips
2 tbsp water
1/2 cup fresh basil leaves
2 cups steamed SunRice Brown Rice, to serve
Extra fresh basil leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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