Brussels sprout and pork stir-fry

Cooking Meat Brussels sprout and pork stir-fry

Good things do come in small packages - cooked right, brussels sprouts are one of the tastiest vegies. They're tops in this fast stir-fry.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat a wok over high heat. Add half the oil and heat until just smoking. Stir-fry half the pork for 2 minutes or until golden. Transfer to a plate. Repeat with the remaining pork.
  2. Heat the remaining oil in the wok. Stir-fry the brussels sprouts, ginger, garlic and chilli for 2 minutes. Add the water and stir-fry for 2 minutes or until the brussels sprouts are bright green and tender crisp.
  3. Return the pork to the pan. Add the soy sauce, oyster sauce and sherry. Stir-fry for 1 minute or until combined and heated through. Serve with rice.

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1 tbsp peanut or olive oil
400g pork leg steak, cut into thick strips
400g brussels sprouts, trimmed, halved
5cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
1 long fresh red chilli, thinly sliced
60ml water
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp dry sherry
Steamed white rice, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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