Serves 4
½ cup hoisin sauce
2 tbsp rice wine vinegar
2 tbsp salt-reduced soy
2 tsp sesame oil
½ tsp dried chilli flakes
½ tsp white pepper
4 mid loin pork chops
2 tsp vegetable oil
3 spring onions, cut into 4cm pieces
1 bunch snake beans, trimmed,
cut into 4cm pieces
1 bunch asparagus, trimmed,
cut into 4cm pieces
1 red capsicum, deseeded, cut into 4cm strips
11 5g baby corn, cut in half lengthways
¼ cup oyster sauce
1 tbsp toasted sesame seeds
coriander sprigs, to serve
1 Combine hoisin, vinegar, soy, sesame oil, chilli flakes and white pepper in a dish. Add chops and toss until well combined. Cover and refrigerate for at least 1 hour, but preferably overnight.
2 Preheat oven to 200°C. Line a baking tray with baking paper. Transfer chops to prepared tray and bake for 35-40 minutes or until golden and sticky.
3 Meanwhile, heat a wok over a high heat. When hot, add oil and swirl around wok. Add onion and stir-fry for 1 minute. Add beans, asparagus, capsicum and corn. Stir fry, tossing until well combined for 2 minutes. Add oyster sauce and 2 tbsp water. Cover and cook for 2 minutes or until vegetables are just tender.
4 Place chops onto a serving plate. Spoon over cooking juices. Top with vegetables, sesame seeds and coriander sprigs. Serve.
