Stir-fried pork with ginger, lychees and gailain
Lean pork fillet
400 g, (Buy 500g, fat trimmed)
1 medium, cut into thin wedges
2 tsp, grated
200 g, sliced
Sugar snap peas
150 g, trimmed
1 medium, thinly sliced
1 bunch(es), cut into 4cm lengths
12 individual, peeled, stone removed, halved
½ cup(s), Thai
- Heat half the oil in a large wok on medium-high. Stir-fry pork in 2 batches for 2-3 minutes or until cooked. Transfer to a plate.
- Reheat wok with remaining oil and stir-fry onion, ginger, beans, snap peas and capsicum for 2 minutes or until softened. Add gai lan and lychee and stir-fry for 1 minute. Add hoisin sauce and soy sauce. Stir-fry for 1-2 minutes or until heated through. Serve with basil.