Enjoy the fresh flavours of this pork and asparagus stir-fry.
Ingredients
- 100ml sweet chilli sauce
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 650g pork fillets, trimmed
- 500g fresh hokkien noodles
- 2 1/2 tablespoons 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
Method
- Step 1Make sweet chilli and lime stir-fry sauce. Place sweet chilli sauce, lime juice and fish sauce in a jug. Whisk with a fork until well combined.
- Step 2Thinly 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.
- Step 3Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
- Step 4Heat 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.
- Step 5Add 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.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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