Chilli Jam Pork & Asian Greens Stir Fry
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.
