Full of aromatic ginger and chilli, this stir-fry on wholegrain rice is a quick and healthy alternative to takeaway.
- Stir the sherry, soy sauce, sugar and cornflour in a bowl until sugar dissolves.
- Heat a wok over high heat. Spray with oil. Add half the pork and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining pork.
- Spray the wok with oil. Add the ginger and chilli. Stir-fry for 30 seconds. Add the onion. Stir-fry for 1-2 minutes. Add the asparagus, sugar snap peas and water. Stir-fry for 2 minutes or until asparagus is bright green and tender crisp.
- Add the sherry mixture and pork to the wok. Stir-fry for a further 1-2 minutes or until heated through. Stir in the basil.
- Divide the rice among serving bowls and top with the stir-fry.
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