Chilli pork and asparagus stir-fry
—·Thai
Chilli pork and asparagus stir-fry
Ingredients
- 1 1/2 tbsp canola oil
- 600g pork fillet, thinly sliced
- 3 garlic cloves, finely chopped
- 2 small red chillies, chopped
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1/4 cup chicken stock
- 2 bunches asparagus, trimmed, sliced diagonally into 5cm lengths
- 125g cherry tomatoes, halved
- 1/4 cup fresh Thai basil leaves
- Fresh Thai basil leaves and steamed jasmine rice, to serve
Instructions
3 steps
- 1
Heat a wok over medium-high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the pork. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Repeat with oil and remaining pork.
- 2
Add remaining oil to wok. Swirl to coat. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add fish sauce, oyster sauce and stock. Return pork to wok. Stir-fry for 1 minute or until pork is coated in sauce mixture.
- 3
Add asparagus. Stir-fry for 2 to 3 minutes or until asparagus is bright green and just tender. Add tomato and basil. Stir-fry for 1 minute or until tomato starts to soften. Top with basil leaves. Serve with rice.
Progress
0 / 3 steps
