I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min’s. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.

Ingredients

2 Tablespoons peanut oil, divided use
600g Pork fillet, sliced in thin strips
1 Brown onion, sliced thickly
3 Cloves garlic crushed
1 Teaspoon fresh grated ginger
1 Small red pepper, sliced
1 Small yellow pepper,sliced
200g Asparagus, trimmed
100g Sugar snap peas, trimmed
200g Bean sprouts
2 Tablespoons light soy sauce
1/2 Cup plum sauce, I use sharwood’s plum sauce with a hint of ginger
1 tablespoon hoi sin, I use blue dragon brand

Method

1. Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.

2. Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.

3. Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.

4. Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.

To Serve: Either serve as is for low carb or serve over jasmine rice.

All photos taken by me unless otherwise stated.