Everyday recipes
Pork, basil and orange stir-fry
See more recipes in this Week's Woman's Day.
INGREDIENTS
pork fillet, 500g, trimmed, cubed
ground cinnamon, 2 teaspoons
peanut oil, ¼ cup
garlic cloves, 2, crushed
fresh ginger, finely chopped,
1 teaspoon
baby truss tomatoes, 275g, halved
gai lan, 1 bunch, washed, trimmed, chopped
rice noodles, 200g packet, prepared following packet instructions
char siu sauce, 1/3 cup
orange, 1 large, segmented
green onions, 4, trimmed, sliced
fresh basil leaves, 1/3 cup (see tip)
sesame seed oil, 1 teaspoon
METHOD
- In a large bowl, toss pork and cinnamon together. Season to taste.
- Heat 1 tablespoon peanut oil in a wok or large frying pan on high. Stir-fry pork in 2 batches, 2-3 minutes each, until browned all over. Remove from wok and
set aside.
- Heat remaining oil in wok. Stir-fry garlic and ginger 10 seconds, until fragrant. Add tomatoes and gai lan and stir-fry 1 minute, until just tender.
- Return pork to wok with noodles, sauce, orange and green onion, tossing to combine. Stir-fry 1-2 minutes, until warmed through. Remove from heat and toss basil through stir-fry. Drizzle with sesame seed oil to serve.
TOP TIP- We used a mixture of green and purple basil.
