200g (7 oz) broccoli
150g (5 oz) Asian green vegetables (e.g. choy sum, bok choy, pak choy)
2 tbsp vegetable oil
4 garlic cloves, roughly chopped
2 long red chillies, roughly chopped
400g (14 oz) pork mince
800g (1.7 lb) cooked noodles
1 cup Thai basil leaves
¼ cup oyster sauce
2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
Cut the broccoli into bite-sized pieces. Trim the broccoli stem and slice into batons. Slice the stems of the Asian greens on an angle to make smaller, thinner pieces. Separate the leaves of the Asian greens and slice those into bite-sized pieces also. Set aside for later.
For the stir-fry sauce, mix ingredients in a small bowl.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the chili and garlic and toss. Then add the pork mince and spread it out in the pan. Allow to cook for about a minute to colour. Then flip the pork and break it up. Stir-fry for another minute or until the pork is almost cooked. Add the broccoli and Asian vegetable stems and toss to combine. Cover with a lid for 2-3 minutes to steam the broccoli so it’s tender but still crunchy. Now add in the Asian vegetable leaves and toss them through. Then add the noodles and the stir-fry sauce and toss until well combined. Add the basil leaves and toss again. Remove from heat and serve.