Broccolini, zucchini noodle & pork stir-fry
Prep 15 mins + chilling time | Cook 15 mins | Serves 4
If preferred, use sliced chicken thigh fillets instead of the pork fillet.
500g pork fillet, trimmed and thinly sliced
1 tbs vegetable or peanut oil
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
2 bunches broccolini, halved lengthways
3 zucchini, spiralised into noodles or thinly sliced using a julienne peeler
¼ cup roasted peanuts, chopped
Micro-herbs and steamed jasmine rice, to serve
Oyster sauce marinade:
¼ cup oyster sauce
¼ cup Shaoxing rice wine*
2 tbs salt reduced soy sauce
¼ cup brown sugar
1 tsp sesame oil
* Shaoxing is a rice wine used in Chinese cooking – it’s available in the Asian food section in most supermarkets.
Step 1 To make the oyster sauce marinade, combine all ingredients in a medium bowl. Transfer 1/3 cup of the marinade to a small bowl and set aside. Add pork to the remaining marinade. Stir to combine and stand for 10 minutes.
Step 2 Heat oil in a wok over high heat. Drain pork and cook, in batches, until evenly browned. Transfer to a plate. Set aside.
Step 3 Add onion to pan and stir-fry for 3 minutes until tender. Add garlic and broccolini and stir-fry for 2 minutes until vibrant.
Step 4 Add pork and reserved marinade and stir-fry for 2 minutes. Toss through zucchini until hot. Scatter with peanuts and micro-herbs. Serve with jasmine rice.