New obsessions

It's quite a well documented fact that I am utterly obsessed with broccoli.  I am not too sure where this came from, I remember texting Charlie once telling her I was going to bathe in broccoli and things kind of went from there.  Next thing you know the Very Tolerant Boyfriend was giving me broccoli shaped jewellery for my birthday.

I like this dish because it combines two of my very favourite vegetables, broccoli (obviously) and my current obsession beetroot.  I'm something of a late life adopter of beetroot.  I think as early as the beginning of this year, I wouldn't have eaten it through choice.  I am hoping that this happens with olives as well.  I am desperate to like olives.  I think it will be a sign that I am finally grown up.

Sticky pork with broccoli and beetroot

• 1 head(s) broccoli, broken into small florets (I used tenderstem broccoli because I prefer it)
• 30 mls runny honey
• 30 mls sherry (left over white wine)
• 30 mls soy sauce
• 15 mls sunflower or groundnut oil
• 300g/11oz pork strips for stir-frying (I used a finely sliced pork tenderloin)
• 4  vacuum-packed natural beetroot, quartered
• chili flakes (optional)
• 1 small bunch fresh coriander, chopped

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Method

1. Steam broccoli till just tender, drain and set aside. 
2. In a small bowl, whisk together honey, sherry and soy sauce and set aside.
3. Heat oil in a wok. When really hot, add pork and chili and stir-fry till just cooked through. Pour in sauce and bubble till it starts to thicken. Add broccoli and beetroot to pan. 
4. Sprinkle with chopped coriander.  (I threw on some chopped peanuts as a last minute thought)

 I think that this could use some more chili and possibly some garlic as well at the start, but the dish is fairly delicious and quick.  Because we're not eating a huge amount of carbs during the week at the minute, I served this with some green beans.  I think it's meant to be served with rice.