Pork Stir-Fry with Sweet Chilli & Lime

A stir-fry is always one of my last-minute fail safe recipes that I turn too when I’ve had no time to think about dinner until late afternoon. I always have the makings in the house and to be honest, a lot of the time I make it up as I go. I just use whichever meat & vegetables I have available and throw in a dash of whichever asian style sauces I have.

Sometimes, though it’s nice to actually get some new ideas and follow a recipe, so I recently sought out a pork stir-fry recipe to cook for the family. My usual approach to recipe hunting is to do a quick search of the food blogs I subscribe to (using the search function in Google Reader) and also check out some favourite recipe websites. I seem to find a lot of recipes I like on Taste at the moment. They have a good variety of recipes taken from a number of popular food magazines in Australia - the ones I used to read religiously when I lived there - Australian Good Taste, Delicious, Super Food Ideas and more. The recipe I settled on appealed since we always have limes in the house. We are in Mexico, after all, and Mexicans love to have limes with everything!

100ml sweet chilli sauce
1 lime, juiced
2 teaspoons fish sauce

650g pork fillets, trimmed
2 1/2 tablespoons peanut oil
3 green onions, cut into 5cm lengths
2 garlic cloves, crushed
1 bunch asparagus, cut into 5 cm lengths
125g snow peas, trimmed
100g water chesnuts, sliced
lime wedges, to serve

Combine sweet chill sauce, lime juice and fish sauce. Thinly slice pork across the grain and place in a dish or plastic container. Add half the chilli & lime sauce and stir to coat. Cover and refrigerate for 30 minutes.

Heta a wok over high heat utnil hot. Add 1 tablespoon oil and swirl to coat. Add half the pork and stir-fry for 2-3 minutes or until sealed. Transfer to a plate and repeat with remaining pork.

Add remaining 2 teaspoons oil, green onions, garlic, asparagus and snow peas and water chestnuts to the wok. Add reserved sauce and stir-fry for 2 minutes or until heated through.

Serve with lime wedges. Serves 4.

Of course, you can vary this in many ways - I substituted broccoli for snow peas and it can be served with rice or noodles. You could also make this stir-fry with chicken or beef.

Source: Taste