1 bunch asparagus
1 large carrot
2 cups white long-grain rice
spray canola or olive oil
500 g pork fillet, cut into thin strips
1 onion, cut into thin wedges
1 teaspoon minced garlic
2 teaspoons minced ginger
125 ml (½ cup) plum sauce
1 tablespoon soy sauce

Trim the woody ends from the asparagus and cut into 4 cm lengths. Peel the carrots and cut into thin sticks about 4 cm long.  Cook the rice in a large pan of boiling water for about 12 minutes or until tender. Spray a nonstick wok or frying pan with oil and heat.  Stirfry the meat in 2 batches over high heat for 3-4 minutes or until well browned and tender.  Remove from the pan and set aside. Add the onion to the pan and stirfry over medium-high heat for 2 minutes or until beginning to soften. Add the garlic, ginger, asparagus and carrot and stirfry for 3 minutes or until vegetables are tender but still crisp. Return meat to the pan along with plum and soy sauces. Stir to heat through and serve with the rice.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6