BROCCOLINI® AND FIORETTO® SWEET AND SOUR PORK

• 1 bunch Broccolini^®, halved lengthways
• 200g Fioretto^® Cauli Blossom, trimmed
• 3 (about 125g) Minicaps^® baby capsicums, roughly chopped
• 3 tsp corn flour
• 1 tbs Shao Hsing cooking wine or sherry
• 1 1/2 tbs soy sauce
• 2 tsp white sugar
• 500g pork fillet or scotch fillet, trimmed and thinly sliced
• 2 tbs vegetable or peanut oil
• steamed long grain rice, to serve

SWEET AND SOUR SAUCE

• 3 tsp corn flour,
• 2 tbs water,
• 1 tbs white sugar,
• 1/3 cup pineapple juice,
• 1 chicken stock cube, crumbled
• 2 tbs tomato sauce,
• 2 tbs soy sauce,

1. Whisk the corn flour and cooking wine in a bowl until smooth. Stir in the soy and sugar. Add the pork and stir to coat. Cover and refrigerate for 15 minutes if time permits.
2. Meanwhile, for the sauce, stir the corn flour and water together in a small saucepan until smooth. Add the remaining ingredients and cook, stirring constantly over medium-high heat until the sauce comes to the boil. Set aside.
3. Heat a wok over high heat until hot. Drain any marinade from the pork. Add 2 teaspoons of oil to the hot wok and swirl to coat Add one-third of the pork, making sure each piece comes in contact with the hot work. Stir-fry for 1 minute until seared. Remove to a plate. Repeat with the remaining pork in two batches, adding more oil as required.
4. Wipe the wok clean and heat again over high heat until hot and add the remaining oil. Add the Broccolini®, Fioretto® and Minicaps® and stir fry for 2 minutes until almost tender. Return the pork to the wok, pour over the sweet and sour sauce and stir-fry for 1 minute until hot. Serve with rice.