Ginger pork with sugar snap peas and asparagus

Step 1

Preheat oven to 180°C. Combine the ginger, sherry and honey in a shallow bowl. Add the pork and turn to coat. Set aside for 5 minutes to marinate.

Step 2

Line a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until golden. Transfer to the prepared tray. Roast for 6 minutes or until just cooked through.

Step 3

Meanwhile, wipe the pan clean and place over medium-high heat. Spray with oil. Stir-fry the garlic and chilli for 30 seconds. Add the asparagus, peas and water, and stir-fry for 2-3 minutes or until the vegetables are bright green and tender crisp. Add the extra sherry and the sesame oil and toss to combine.

Step 4

Thickly slice the pork across the grain. Divide the vegetables among serving dishes and top with pork. Sprinkle over the sesame seeds and serve with rice.