Pork Stir-fry

Ingredients (serves 4)

• 1 1/2 cups jasmine rice
• 1 tablespoon olive oil
• 500g pork stir-fry strips
• 1 brown onion, cut into thin wedges
• 125g snow peas, trimmed, halved diagonally lengthways
• 425g can baby corn spears, drained
• 190g jar Thai chilli jam stir-fry paste

Method

1. Place rice into a sieve. Rinse under cold water. Bring 3 cups of water to the boil in a large saucepan over medium heat. Add rice. Cover tightly. Reduce heat to low. Simmer for 15 minutes. Turn off heat. Stand for 5 minutes.
2. Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the pork. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with oil and remaining pork.
3. Add remaining 1 teaspoon of oil and onion to wok. Stir-fry for 2 minutes. Add snow peas. Stir-fry for 1 minute.
4. Return pork to wok with corn and stir-fry paste. Stir-fry for 2 minutes or until heated through. Serve with rice.