Toss fresh greens in a hot wok with curry paste for a quick pick-me-up.
Ingredients
- 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
Method
- Step 1Heat 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.
- Step 2Spray 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.
- Step 3Stir 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
816 kj
Energy
6g
Fat Total
1g
Saturated Fat
5g
Fibre
28g
Protein
59mg
Cholesterol
794.04mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Stir-Fried Beef with Chilli and Basil, replace the pork with beef and add 1 small fresh red chilli, chopped, with the onion.
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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