SATAY PORK & BROC­COLI STIR-FRY

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 2119kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

1/4 cup chunky light peanut but­ter 3/4 cup light co­conut cream 2 tbsp sweet chilli sauce 1 tsp mild curry pow­der 2 tsp veg­etable or peanut oil 400g pork scotch fil­let steak, fat trimmed, thinly sliced 1 brown onion, cut into wedges 1 car­rot, peeled, thinly sliced di­ag­o­nally 400g broc­coli, cut into flo­rets 2 tbsp hot water 1 cup bean sprouts

1/4 cup co­rian­der leaves 3 cups cooked jas­mine rice

1 In a jug, whisk peanut but­ter, co­conut cream, sweet chilli sauce and curry pow­der. Set aside.

2 In a wok, heat half the oil on high. Stir-fry pork, in batches, 2 mins or un­til browned. Trans­fer to a heat­proof plate.

3 Add re­main­ing oil to wok. Stir-fry onion 2 mins un­til soft. Add car­rot and stir-fry 1 min. Add broc­coli, peanut but­ter mix­ture and hot water. Stir-fry 3 mins un­til broc­coli is ten­der and sauce thick­ens slightly.

4 Re­turn pork to wok and stir-fry 1 min or un­til heated through. Top with bean sprouts and co­rian­der. Serve with rice.

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