adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork, pumpkin & asparagus stir-fry
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress with this quick and versatile weeknight main dish that will leave everyone wanting more.
Ingredients:
  • 100g cellophane (mung bean) vermicelli noodles
  • 12.20 gm fish sauce
  • 42.00 gm fresh lime juice
  • 16.00 gm brown sugar
  • Olive oil spray
  • 500g pork leg steak, cut into thin strips
  • 1 red onion, cut into thin wedges
  • 2 long fresh red chillies, deseeded, cut into thin strips
  • 500g Kent pumpkin, peeled, deseeded, cut into 1cm-thick pieces
  • 80ml (1/3 cup) water
  • 2 bunches asparagus, woody ends trimmed, cut diagonally into 5cm lengths
  • 125.00 ml fresh Thai basil leaves
Instructions:
  • In a large heatproof bowl, immerse the noodles in boiling water. Let them sit for 5 minutes to soften, then drain.
  • Combine fish sauce, lime juice, and sugar in a small jug, stirring until the sugar completely dissolves.
  • Preheat a wok over high heat and lightly coat with olive oil spray. Stir-fry half of the pork until golden brown, about 1-2 minutes. Transfer to a plate and repeat with the rest of the pork, reheating the wok as needed.
  • Sauté onions and chili in the wok until onions soften. Stir in pumpkin and water, cook until pumpkin softens. Toss in asparagus and cook until tender crisp. Add pork back to the wok along with the lime mixture, and mix well.
  • Distribute noodles into serving bowls, then layer with the pork mixture and garnish with fresh Thai basil before serving.

Similar Recipes