Pork & vegetable stirfry

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

Ingredients

• 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

Method

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

HINT: You can also serve this dish with 375 g pasta spirals or shells, cooked until al dente, as an alternative to rice

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: You can also serve this dish with 375 g pasta spirals or shells, cooked until al dente, as an alternative to rice , Spice, survival-for-the-fittestSpice