Honey soy pork and vegetable stir-fry
Pork fillet or tenderloin, raw
480 g, fat trimmed, thinly sliced (Buy 600g)
1 large, sliced
1 bunch(es), cut into 5cm lengths
1 baby, halved lengthways
1 medium, sliced
50 g, sprigs
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry half the pork for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork.
- Add capsicum, choy sum, pak choy, mushrooms and shallots to wok and stir-fry for 2–3 minutes or until vegetables have softened. Add snow peas and ginger and stir-fry for 2 minutes or until snow peas are just tender.
- Meanwhile, combine cornflour and 2 tablespoons water in a bowl. Add oyster sauce, soy sauce and honey and stir to combine. Add honey mixture and pork to wok and stir-fry for 1 minute or until pork has warmed through and sauce has thickened. Serve with lime cheeks and coriander.