Pork and macadamia stir-fried salad

500g pork fillets, sliced thinly
2 tablespoons teriyaki sauce
1 teaspoon grated orange rind
1 clove garlic, crushed
1 teaspoon cracked black peppercorns
1 tablespoon light olive oil
kumara (sweet, red potato) or carrot (250g), sliced thinly
1/4 cup (35g) macadamias
200g swiss brown mushrooms, halved
4 green onions, chopped coarsely
2 tablespoons cider vinegar
1/3 cup (80ml) light olive oil, extra
1/4 teaspoon sugar
120g rocket (ruccola)
1/4 cup smal fresh basil leaves

1. Combine pork, sauce, rind, garlic and peppercorns in medium bowl. Cover; refrigerate 3 hours or overnight.
2. Heat half of the oil in wok or large frying pan. Stir-fry kumara/carrots until just tender; remove from wok.
3. Stir-fry nuts until browned lightly; remove from wok.
4. Heat remaining oil in wok. Stir-fry pork mixture, in batches, until browned; remove from wok.
5. Stir-fry mushrooms and onion until mushrooms are softened slightly.
6. Return kumara/carrots and pork mixture to wok. Add vinegar, extra oil and sugar; stir until sauce boils. Add rocket and basil.
7. Serve sprinkled with nuts.
Serves 4