Pork, basil & sugar snap pea stir-fry

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

The ingredient of Pork, basil & sugar snap pea stir-fry

1. 2 tablespoons dry sherry
2. 1 tablespoon salt-reduced soy sauce
3. 2 teaspoons caster sugar
4. 1 teaspoon cornflour
5. Olive oil spray
6. 400g pork leg steak, thinly sliced
7. 3cm-piece ginger, peeled, thinly sliced
8. 1 long fresh red chilli, halved, deseeded, finely chopped
9. 1 red onion, cut into thin wedges
10. 2 bunches asparagus, trimmed, cut into 4cm lengths
11. 200g sugar snap peas, trimmed
12. 2 tablespoons water
13. 1/2 cup Thai basil leaves
14. 380g (2 cups) steamed brown rice

The instruction how to make Pork, basil & sugar snap pea stir-fry

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.

Nutritions of Pork, basil & sugar snap pea stir-fry

fatContent: 327.43 calories
saturatedFatContent: 3.5 grams fat
carbohydrateContent: 0.5 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: