- 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
- 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
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