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Ingredients
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2 tablespoons dry sherry
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1 tablespoon salt-reduced soy sauce
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2 teaspoons honey
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500g pork fillet, thinly sliced
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1 large red onion, cut into thin wedges
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2 garlic cloves, crushed
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1 teaspoon freshly ground black pepper
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2 large celery sticks, thinly sliced
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300g broccoli, trimmed, cut into small florets
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1 red capsicum, cut into strips
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2 tablespoons water
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1/2 cup fresh basil leaves
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2 cups steamed SunRice Brown Rice, to serve
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Extra fresh basil leaves, to serve
Method
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1Combine 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.
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2Heat 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.
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3Add 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.
Source: taste.com.au
