Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Lactose free, Low cholesterol, Low fat
Course: Main

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 teaspoon minced ginger
125ml (½ cup) plum sauce
1 tablespoon soy sauce

METHOD

Trim the woody ends from 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.

Stir fry the meat in 2 batches over high heat for 3-4 minutes or until well browned and tender. Remove from pan and set aside.

Add onion to the pan and stir fry over medium-high heat for 2 minutes or until beginning to soften.

Add the garlic, ginger, asparagus and carrot and stir fry for 3 minutes or until vegetables are tender but still crisp.

Return meat to the pan along with the plum and soy sauces. Stir to heat through and serve with the rice.

From Nestlé and the AIS Survival for the Fittest cookbook. Buy cookbook.