Pork & Vegetable Stirfry.

• 1 bunch Asparagus
• 1 large Carrot
• 2 cups long-grain rice
• spray of canola or olive oil
• 500g pork fillet cut in thin strips
• 1 onion
• 1 tsp minced garlic
• ½ cup Plum sauce
• 1 tbs soy sauce

Trim the ends of the asparagus.  Cook Rice in boiling water for 12 minutes or until tender.  In a non-stick pan spray with oil and heat. Stirfry Pork until browned.  Remove from pan and set aside.  Add onion to the pan and stirfry for 2 minutes or until tender.  Add garlic , ginger, asparagus and carrot and stirfry for 3 minutes or until vegetables are tender but still crisp.  Return meat to the pan along with the plum and soy sauces.  Stir through and serve with rice.