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Pepper pork, vegetable and basil stir-fry

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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