Pork and asparagus stir-fry

Cooking Meat Pork and asparagus stir-fry

Enjoy the fresh flavours of this pork and asparagus stir-fry.

Lables: Fish free Lactose free Milk free Shellfish free
  1. Thinly slice pork across the grain and place in a shallow ceramic dish. Add half the sauce. Stir to coat. Cover and refrigerate for 30 minutes, if time permits. Set aside remaining sauce.
  2. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
  3. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the pork. Stir-fry for 2 to 3 minutes or until sealed. Transfer to a plate. Repeat with oil and remaining pork.
  4. Add remaining 2 teaspoons oil, green onions, garlic, asparagus, snow peas and water chestnuts to the wok. Stir-fry for 1 minute or until asparagus is just tender. Return pork and any juices to wok. Add reserved sauce and noodles. Stir-fry for 2 minutes or until heated through. Serve with lime wedges.

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650g pork fillets, trimmed
1 quantity Sweet chilli and lime stir-fry sauce
500g fresh hokkien noodles
2 1/2 tbsp peanut oil
3 green onions, cut into 5cm lengths
2 garlic cloves, crushed
1 bunch asparagus, cut into 5cm lengths
125g snow peas, trimmed
100g water chestnuts, sliced
lime wedges, to serve

Adv

Autors
Preparation time
45
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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