Ingredients

The following ingredients have 4 Servings
  • 500 g pork tenderloin (or lean pork), cut into thin strips ((1.1lb))
  • 3 teaspoons cornflour (cornstarch)
  • ¼ cup light soy sauce ((60ml))
  • ¼ cup honey ((60ml))
  • 1 tablespoon fresh grated ginger ((note 1))
  • 1 large clove garlic, minced
  • 2 teaspoons freshly ground black pepper (or to taste)
  • 1 large head of broccoli, cut into small florets
  • 1 medium red capsicum, thinly sliced
  • 3 teaspoons olive oil
  • ¼ cup water
  • Rice and sliced spring onions, to serve

Instruction

  • In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
  • Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
  • Transfer to a clean plate. Repeat with the remaining half of pork.
  • Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
  • Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
  • Add the pork back to the pan and stir to combine.
  • Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
  • Stir in the pepper to taste.
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