- 2 tablespoons dry sherry
- 1 tablespoon salt-reduced soy sauce
- 2 teaspoons caster sugar
- 1 teaspoon 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 tablespoons water
- 1/2 cup Thai basil leaves
- 380g (2 cups) steamed brown rice
- Step 1Stir the sherry, soy sauce, sugar and cornflour in a bowl until sugar dissolves.
- Step 2Heat 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.
- Step 3Spray 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.
- Step 4Add the sherry mixture and pork to the wok. Stir-fry for a further 1-2 minutes or until heated through. Stir in the basil.
- Step 5Divide the rice among serving bowls and top with the stir-fry.
Swap it: For a different-tasting stir-fry, swap the pork leg steaks for chicken breast fillets or beef scotch fillet.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste