Here’s a tip! Stick with asparagus for a tall tale about the tender taste of spring.
Ingredients
- 1 1/2 tablespoons canola oil
- 600g pork fillet, thinly sliced
- 3 garlic cloves, finely chopped
- 2 small red chillies, chopped
- 1 tablespoon fish sauce
- 2 tablespoons 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
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Add 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.
- Low fat
Nutrition
2126 kj
Energy
9.7g
Fat Total
1.5g
Saturated Fat
3.4g
Fibre
42.6g
Protein
106mg
Cholesterol
1082mg
Sodium
58.2g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil is available from selected supermarkets and Asian grocery stores.
Tip: For a kid-friendly meal, replace the chillies with 1 tablespoon sweet chilli sauce.
Super saver: Use pork stir-fry strips instead of pork fillet and save around $7.80 in total.
- Author: Abi Ulgiati
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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