1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Spicy pork stir-fry with broccolini & thai basil

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • Olive oil spray
  • 400g pork leg steaks, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1 tablespoon Ayam Red Curry Paste
  • 1 bunch broccolini, cut into 4cm lengths
  • 1 bunch gai lan (Chinese broccoli), stems cut into 3cm lengths, leaves coarsely chopped
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1/2 cup fresh Thai basil leaves
  • Steamed rice, to serve
  • 2 tablespoons chopped toasted cashews


  • 1
    Heat a large wok or non-stick frying pan over high heat. Spray with oil. Stir-fry one-third of the pork for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
  • 2
    Spray the wok with oil. Stir-fry the onion for 2 minutes or until soft. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the broccolini, gai lan stems and water. Stir-fry for 1 minute. Add the gai lan leaves and stir-fry for 2 minutes or until the leaves just wilt.
  • 3
    Stir the lime juice, fish sauce and sugar in a bowl until the sugar dissolves. Add the pork and lime juice mixture to the wok. Stir-fry for 1-2 minutes or until heated through and combined. Remove from heat. Toss through the basil. Divide rice and stir-fry among serving bowls and top with the cashew.

Source: taste.com.au


Please enter your comment!
Please enter your name here