Stir-fry

I'm running out of recipe (personal recipe, that is) for stir-fry. More often, it is just a mish-mash. No basic recipe, anything that is available in my pantry, fridge and frezer. But from time to time, I seek the assistance of the net (just like when I look up jsp furniture), so here's one simple recipe that I haven't tried yet, but surely will soon.

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.

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