Ingredients
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500g pork leg steaks, thinly sliced
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2 tablespoons peanut oil
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1 brown onion, halved, cut into wedges
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1 bunch broccolini, trimmed, chopped
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2 cups shredded wombok (Chinese cabbage)
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3 green onions, cut into 5cm lengths
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2 tablespoons plum sauce
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Steamed jasmine rice, to serve
Spicy plum marinade
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1/3 cup plum sauce
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1 teaspoon Chinese five-spice powder
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2 teaspoons ground ginger
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2 garlic cloves, crushed
Method
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1Make marinade: Combine plum sauce, Chinese five spice powder, ground ginger and garlic cloves in a jug.
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2Place pork in a glass or ceramic bowl. Add marinade. Toss to coat. Cover and refrigerate for 30 minutes.
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3Heat half the oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in batches, until browned. Transfer to a bowl.
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4Heat remaining oil in wok. Add brown onion. Stir-fry for 1 minute or until softened. Add broccolini. Stir-fry for 2 minutes or until just tender. Return pork and juices to wok. Add cabbage, green onion and plum sauce. Stir-fry for 2 minutes or until cabbage just starts to wilt. Serve with rice.
Source: taste.com.au
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