Chilli Jam Pork Fillet & Greens Stir Fry

• 600g Linley Valley Pork fillet, trimmed and cut into 1/2cm-thick slices
• 2 tablespoons Asian chilli jam paste (see tip)
• ¼ cup oyster sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut or vegetable oil
• 3 green onions (shallots), trimmed and sliced
• 2 garlic cloves, crushed
• 1 long red chilli, deseeded and thinly sliced
• 1 carrot, peeled and sliced lengthways into thin ribbons
• 1 bunch baby bok choy, trimmed and leaves separated
• 1 bunch baby broccolini, halved lengthways
• 1/3 cup coriander leaves
• ¼ cup roasted peanuts, chopped
• steamed jasmine rice, to serve

1. Combine chilli jam, oyster sauce and sesame oil in a bowl.  Set aside.
2. Heat a wok over high heat.  Add 2 teaspoons oil and half the pork.  Stir fry pork until golden and almost cooked through.  Transfer to a plate.  Repeat using 2 teaspoon oil and the remaining pork. Set pork aside.
3. Add remaining 1 tablespoon oil to the wok over high heat.  Add green onions, garlic and chilli.  Stir-fry for 1 minute.  Add carrot, bok choy and broccolini.  Drizzle with 1 tablespoon chilli jam mixture.  Toss to combine, cover and cook for 1 minute.
4. Return pork to wok. Add remaining chilli jam mixture.  Stir-fry until hot and combined. Sprinkle with coriander and peanuts.   Serve with steamed jasmine rice.

Tip:

• Asian chilli jam paste is available in the Asian food section in most supermarkets.