Chilli pork and asparagus stir-fry

Cooking Meat Chilli pork and asparagus stir-fry

Heres a tip! Stick with asparagus for a tall tale about the tender taste of spring.

Lables: Low fat Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat a wok over medium-high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the pork. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Repeat with oil and remaining pork.
  2. Add remaining oil to wok. Swirl to coat. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add fish sauce, oyster sauce and stock. Return pork to wok. Stir-fry for 1 minute or until pork is coated in sauce mixture.
  3. Add asparagus. Stir-fry for 2 to 3 minutes or until asparagus is bright green and just tender. Add tomato and basil. Stir-fry for 1 minute or until tomato starts to soften. Top with basil leaves. Serve with rice.

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1 1/2 tbsp canola oil
600g pork fillet, thinly sliced
3 garlic cloves, finely chopped
2 small red chillies, chopped
1 tbsp fish sauce
2 tbsp oyster sauce
1/4 cup Massel chicken style liquid stock
2 bunches asparagus, trimmed, sliced diagonally into 5cm lengths
125g cherry tomatoes, halved
1/4 cup fresh Thai basil leaves
Fresh Thai basil leaves and
steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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