Pork, basil & sugar snap pea stir-fry

Full of aromatic ginger and chilli, this stir-fry on wholegrain rice is a quick and healthy alternative to takeaway.

Recipe «Pork, basil & sugar snap pea stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp dry sherry, 1 tbsp salt-reduced soy sauce, 2 tsp caster sugar, 1 tsp cornflour, Olive oil spray , 400g pork leg steak, thinly sliced, 3cm-piece ginger, peeled, thinly sliced, 1 long fresh red chilli, halved, deseeded, finely chopped , 1 red onion, cut into thin wedges, 2 bunches asparagus, trimmed, cut into 4cm lengths, 200g sugar snap peas, trimmed, 2 tbsp water, 1/2 cup Thai basil leaves, 380g steamed brown rice.

Ingredients:

• 2 tbsp dry sherry 
• 1 tbsp salt-reduced soy sauce 
• 2 tsp caster sugar 
• 1 tsp cornflour 
• Olive oil spray 
• 400g pork leg steak, thinly sliced 
• 3cm-piece ginger, peeled, thinly sliced 
• 1 long fresh red chilli, halved, deseeded, finely chopped 
• 1 red onion, cut into thin wedges 
• 2 bunches asparagus, trimmed, cut into 4cm lengths 
• 200g sugar snap peas, trimmed 
• 2 tbsp water 
• 1/2 cup Thai basil leaves 
• 380g steamed brown rice 

Instructions

1. Stir the sherry, soy sauce, sugar and cornflour in a bowl until sugar dissolves.
2. 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.
3. 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.
4. 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.
5. Divide the rice among serving bowls and top with the stir-fry.