Prep 20 mins
Cook 15 mins
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.
- 2 tablespoons peanut oil, divided use
- 600 g pork fillets, sliced in thin strips
- 1 brown onion, sliced thickly
- 3 garlic cloves, crushed
- 1 teaspoon fresh grated gingerroot
- 1 small red pepper, sliced
- 1 small yellow pepper, sliced
- 200 g asparagus, trimmed
- 100 g sugar snap peas, trimmed
- 200 g 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 hoisin sauce, I use blue dragon brand
- 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.
Another tasty and quick dish! I made this as written with the exception of using a yellow onion (couldn't find any brown) and omitting the bean sprouts for health reasons. This was fantastic tasting for very little effort. We will definitely be having this again. Thanks for posting!
Made for Aus.NZ Recipe Swap #24. Excellent, excellent, excellent! Can you tell I enjoyed it??? This could be made with any type of meat and any mix of vegetables. I was unable to find a store bought plum sauce that would fit my dietary needs (allergies) so I used recipe #172468 and it worked great. I also doubled the sauce recipe as we like our stir fries a little saucier than normal. One other sub that I made was to use molasses instead of hoisin (again due to my allergies). I will be saving this in my favorites and making it often. Thanks for posting this Natalie!
This is a great sweet flavored Asian dish. I'm not sure it's possible to add "hot" to this dish successfully - at least my skillful DH couldn't! Since I did serve it over Jasmine rice, I doubled the sauce (my preference). Although I had cornstarch/water thickening agent at the ready, I didn't need it! I have heard of, but never seen, a brown onion, so I used a Vidalia onion. Also, the asparagus is from my garden. Thanks, Flying Chef! Made for Aussie New Zealand Swap #16.