Ingredients
• 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
Method
Step 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.
Step 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.
Step 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.
