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Chilli pork and asparagus stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Springy asparagus steals the show in this simple yet sensational dish.
Ingredients:
  • 27.60 gm canola oil
  • 600g pork fillet, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 small red chillies, chopped
  • 24.40 gm fish sauce
  • 48.80 gm oyster sauce
  • 63.75 gm chicken style liquid stock
  • 2 bunches asparagus, trimmed, sliced diagonally into 5cm lengths
  • 125g cherry tomatoes, halved
  • 62.50 ml fresh Thai basil leaves
  • Fresh Thai basil leaves and
  • steamed jasmine rice, to serve
Instructions:
  • Heat a wok over medium-high heat until sizzling. Add 2 teaspoons oil, swirl to coat, then add half of the pork. Stir-fry for 1 to 2 minutes until golden brown, then transfer to a bowl. Repeat with the remaining oil and pork.
  • Pour the remaining oil into the wok and swirl it around to coat the pan. Add the garlic and chili, stir-frying for 1 minute until fragrant. Mix in the fish sauce, oyster sauce, and stock. Add the pork back into the wok and stir-fry for another minute until the pork is well coated in the sauce.
  • Toss in the asparagus and stir-fry until vibrant green and slightly tender, about 2 to 3 minutes. Mix in tomato and basil, stir-fry for another minute until the tomato begins to soften. Garnish with fresh basil leaves and serve alongside fluffy rice.

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