Pork, asparagus stir-fry
Preparation: 8 minutes
Cooking: 10 minutes
1⁄4 cup peanut oil 500g pork fillet, thinly sliced 4 green onions, thinly sliced 2 garlic cloves, finely chopped 2cm piece of ginger, peeled, cut into thin strips 1 tsp sesame oil 100g shitake mushrooms, halved 400g cup mushrooms, thickly sliced 1 bunch asparagus, trimmed, cut into 5 cm pieces 1 bunch baby bok choy, trimmed, stems 1⁄3 cup oyster sauce 1⁄3 cup chicken stock Steamed Jasmine rice, to serve
Heat a wok over high heat until very hot. Add 1 tbsp oil and swirl to coat wok. Add half the pork. Stir-fry for 2 minutes or until almost cooked through. Transfer to a plate. Repeat using 1 tbsp oil and remaining pork. Heat remaining 1 tbsp oil in wok over high heat. Add green onions, garlic, ginger, sesame oil and shiitake mushrooms. Stir-fry for 1 minute. Add cup mushrooms, asparagus and pak choy stems. Stir-fry for 2 minutes. Add oyster sauce, stock, pork and bok choy leaves to wok. Stir-fry for 12 minutes or until leaves just wilt. Serve with steamed Jasmine rice.