Ingredients
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1 1/2 tablespoons canola oil
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600g pork fillet, thinly sliced
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3 garlic cloves, finely chopped
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2 small red chillies, chopped
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1 tablespoon fish sauce
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2 tablespoons oyster sauce
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1/4 cup Massel chicken style liquid stock
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2 bunches asparagus, trimmed, sliced diagonally into 5cm lengths
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125g cherry tomatoes, halved
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1/4 cup fresh Thai basil leaves
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Fresh Thai basil leaves and
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steamed jasmine rice, to serve
Method
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1Heat 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.
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2Add 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.
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3Add 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.
Source: taste.com.au
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