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Pork, basil & sugar snap pea stir-fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ginger and chili stir-fry over wholegrain rice, a flavorful and nutritious takeout option.
Ingredients:
  • 40.00 ml dry sherry
  • 21.00 gm salt-reduced soy sauce
  • 10.00 gm caster sugar
  • 2.50 gm 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
  • 40.00 gm water
  • 125.00 ml Thai basil leaves
  • 380g (2 cups) steamed brown rice
Instructions:
  • Combine the sherry, soy sauce, sugar, and cornflour in a bowl, stirring until the sugar dissolves.
  • - Preheat a wok on high heat and spray it with oil. - Cook half of the pork by stir-frying for 2-3 minutes until golden, then transfer to a plate. - Repeat with the remaining pork.
  • Spray oil in the wok, then toss in the ginger and chili for 30 seconds. Add the onion and stir-fry for 1-2 minutes. Toss in the asparagus, sugar snap peas, and water. Keep stirring for about 2 minutes until the asparagus is bright green and tender crisp.
  • Combine the sherry mixture and pork in the wok, stir-fry for 1-2 minutes until heated through, then mix in the basil.
  • Scoop the rice into individual serving bowls and generously spoon the savory stir-fry on top.

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