Pork, baby corn and broccoli stir fry

Category :

• Main Meals (Dinners)

Serves : 2

Preparation time : 10 minutes

Cooking time : 12 minutes

Shitake mushroom, dried, 20 g, optional
Broccoli, 1.5 cup(s), chopped
Baby sweetcorn, canned in brine, drained, 100 g, 8 spears
Soy sauce, 10 g, 2 tsp, use dark soy sauce if available
White sugar, granulated, 1 individual packet(s)
Peanut oil, 2 teaspoon(s)
Garlic, 2 clove(s), chopped
Pork fillet, lean, raw, 250 g, trimmed of fat and cut into strips
Red capsicum, 0.5 capsicum(s), cut into strips
White rice, cooked, 1.5 cup(s)

If using the mushrooms, soak them in warm water for 10 minutes. Drain and squeeze out any excess water. Remove and discard the stems and finely shred the caps into thin strips.

Blanch the broccoli and baby corn in a bowl of boiling water for 60–90 seconds. Transfer to a bowl of cold water and refresh for a few minutes. Drain and set aside.

Combine the soy sauce, sugar and stock in a small bowl. Heat the oil in a wok over high heat. Add the garlic and pork and stir-fry for 3–4 minutes or until browned; remove from the wok and set aside. Add the capsicum, broccoli, baby corn and mushrooms and stir-fry for 2 minutes. Return the pork to the wok along with the soy sauce mixture and stir-fry for a further minute.

Divide the stir-fry between two plates or bowls and serve with rice.

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