- 2 garlic cloves, sliced
- 2 red chillies, chopped
- 1 x 5 cm piece ginger, peeled and grated
- 2 T canola oil
- 400 g Tenderstem broccoli
- 400 g pork fillet, sliced
- 2 T olive oil
- 3⁄4 cup soya sauce
- 60 g dark brown sugar or honey
- Black pepper, to taste
- Roast peanuts, for serving
- Sticky rice, for serving
Stir-fry sliced garlic cloves, chopped red chillies and peeled and grated ginger in canola oil in a hot pan for 1–2 minutes. Set aside.
Stir-fry the broccoli in the same pan for 3–5 minutes, then set aside. Slice the pork fillet and toss in olive oil. Pan-fry the pork for 5 minutes, or until cooked through.
Place soya sauce, dark brown sugar or honey and black pepper to taste into another pan. Swirl until the sugar dissolves and the sauce becomes sticky. Add the pork and broccoli and toss to coat.
Serve hot sprinkled with the crispy chilli, garlic and ginger, roast peanuts and sticky rice.
Cook's note: Match Tenderstem broccoli with almonds, anchovies, bacon, butter, chilli, cream, cumin, feta, garlic, olive oil, oranges, potatoes, walnuts and watercress.