Pork, basil & sugar snap pea stir-fry

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
cholesterolContent: 31 grams protein

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