Pepper pork, vegetable and basil stir-fry

Pepper and basil add a big flavour punch without the extra kilojoules in this sizzling stir-fry.

• 2 tablespoons dry sherry
• 1 tablespoon salt-reduced soy sauce
• 2 teaspoons honey
• 500g pork fillet, thinly sliced
• 1 large red onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 teaspoon freshly ground black pepper
• 2 large celery sticks, thinly sliced
• 300g broccoli, trimmed, cut into small florets
• 1 red capsicum, cut into strips
• 2 tablespoons water
• 1/2 cup fresh basil leaves
• 2 cups steamed SunRice Brown Rice, to serve
• Extra fresh basil leaves, to serve

Energy 1425kJ	Fat saturated 0.50g
Fat Total 2.50g	Carbohydrate sugars -
Carbohydrate Total 38.00g	Dietary Fibre 7.50g
Protein 38.00g	Cholesterol -
Sodium -

All nutrition values are per serve.

1. Step 1

   Combine the sherry, soy sauce and honey in a small bowl. Stir until combined. Heat a large non-stick wok over high heat. Spray with oil. Add the pork and stir-fry, in 2-3 batches, for 1-2 minutes or until golden. Transfer to a plate.

2. Step 2

   Heat wok over high heat. Spray with oil. Add the onion and stir-fry for 2 minutes or until golden. Add garlic and pepper. Stir-fry for 30 seconds or until aromatic. Add celery, broccoli, capsicum and water. Stir-fry for 2 minutes or until tender crisp.

3. Step 3

   Add the pork, sauce and any resting juices. Stir-fry for 1-2 minutes or until combined and heated through. Stir in the basil leaves. Serve with steamed brown rice and sprinkle with the extra basil leaves.

Why capsicum?

1) One red capsicum has enough vitamin C to meet the daily needs of seven people

2) Rich in carotenoids that help eye health

3) Good source of vitamin E and folate