Pork, basil & sugar snap pea stir-fry

Pork-basil-amp-sugar-snap-pea-stir-fry

Prepare Time: 0:10 | Cook Time: 0:15 | Difficulty: EASY

Full of aromatic ginger and chilli, this stir-fry on wholegrain rice is a quick and healthy alternative to takeaway.

Ingredients

Nutrition

Energy

1370kJ

Fat saturated

0.50g

Fat Total

3.50g

Carbohydrate sugars

g

Carbohydrate Total

41.00g

Dietary Fibre

5.50g

Protein

31.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Stir the sherry, soy sauce, sugar and cornflour in a bowl until sugar dissolves.

  2. Heat 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.

  3. Spray 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.

  4. Add the sherry mixture and pork to the wok. Stir-fry for a further 1-2 minutes or until heated through. Stir in the basil.

  5. Divide the rice among serving bowls and top with the stir-fry.


Australian Good Taste – October 2009 , Page 41

Recipe by Chrissy Freer
Photography by Mark O'Meara

Rate this post