my biggest issue with stirfrys is that there is no variety of flavour – everything is covered in the same sauce. so i decided to tackle the problem……….. and matched this stirfry with a creamy lime zest mayo.
and boy, it all came together with perfection.
this is an awesome recipe, flavour packed and nutritious.
now cause i am low carb, i didnt serve it with rice. but that would be a perfect addition.
for the stirfry
600gm pork steak (i used sirloin)
1 tblsp butter
5 garlic cloves, crushed
6 cm ginger, finely grated
1 birds eye chilli, finely chopped
2 tblsp chicken, lamb or beef stock concentrate (simon gaults!)
3 limes, juice only
2 tsp honey
1 broccoli, cut into small florets
1 red capsicum, sliced into lengths finely
1 red onion, finely sliced
100gm sugar snap peas (optional)
75gm raw cashews
salt
for the mayo
1 egg yolk
3/4 cup grapeseed, canola or rice bran oil
1 tsp dijon mustard
1/2 tsp rice wine, or white wine vinegar
3 fresh limes, zest only
dash of salt
if making rice, cook according to packet instructions.
for the mayo
add the egg yolk, dijon mustard, vinegar and salt to a mixing bowl. stir to mix. using a stick blender or whisk, slowly drizzle in the oil (keep whisking if using a whisk).
the yolk will start to thicken. once slightly thickened, add the zest from the 3 limes.
keep pouring the oil, until the mayo is desired thickness. the 3/4 cup of oil is an estimate – use your judgement.
if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.
reserve the mayo to the fridge until ready to serve.
for the stirfry
season both sides of the pork steaks with salt. rub steaks with oil.
heat frypan to high. once high, place the pork steaks and fry both sides until browned. remove from frypan.
turn frypan down to medium. add some oil, and the butter to the frypan. scrap the bottom of the pan to release the pork crust. add the garlic, ginger and chilli. fry until fragrant and softened – approx 3 mins.
add the broccoli, stock, lime juice & honey. cook until broccoli has changed to a slightly darker green and softened a little.
cut the pork into bite sized slices. it wont be properly cooked (yet). add back into the frypan with the broccoli. add the sugar snaps, red capsicum and red onion. toss together and fry for 2-3 minutes (i like these veges still crunchy so dont cook them for long).
add the cashews.
serve with the mayo, and rice if you have made it! :-0
