Ingredients
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2 tablespoons peanut oil, divided use
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600 g pork fillets, sliced in thin strips
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1 brown onion, sliced thickly
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3 garlic cloves, crushed
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1 teaspoon fresh grated gingerroot
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1 small red pepper, sliced
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1 small yellow pepper, sliced
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200 g asparagus, trimmed
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200 g bean sprouts
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2 tablespoons light soy sauce
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1/2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger
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1 tablespoon hoisin sauce, I use blue dragon brand
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100 g sugar snap peas, trimmed
Instructions
- Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
- Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
- Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
- Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
- Cooking time will be longer if not using a wok.
- To Serve: Either serve as is for low carb or serve over jasmine rice.