Chilli Jam Pork & Asian Greens Stir Fry
This pork stir fry recipe has the perfect balance of sweet and spicy chilli jam combined with fresh vegetables.
Serve with rice or noodles for the ultimate stir fry meal.
Ingredients
- 2 tablespoons Asian chilli jam paste
- ¼ cup oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons peanut or vegetable oil
- 600g Otway Pork fillet, trimmed and sliced into ½ cm-thick pieces
- 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
Method
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.
Recipe courtesy of Australian Pork Limited.
