Thai Pork Stir Fry

This Thai pork stir fry with asparagus is loaded with flavour and perfect for a quick weeknight dinner.



  • 1 1/3 cup jasmine rice, dry
  • 1 tbsp avocado oil, plus more if needed for cooking
  • 1 yellow onion, chopped (small)
  • 3/4 lb asparagus, ends trimmed and sliced diagonally into bite sized pieces
  • kosher salt, to taste
  • 1 1/4 lb ground pork
  • 1 serrano pepper (seeds removed, chopped)
  • 1 tsp minced ginger (fresh)
  • 4 garlic cloves, minced
  • 3 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp tamari (low sodium) or low sodium soy sauce
  • 1 cup Thai basil (packed)
  • 1 tbsp lime juice, plus extra lime for garnish
  • 1/2 cucumber (chopped into half moons, large)
  • 2 stalks green onion, sliced


  1. Cook the rice according to package directions.
  2. Heat a large wok over medium heat and add the oil. Once hot, add the onion and asparagus and cook until softened and the asparagus is bright green, about three to four minutes, season lightly with salt. Remove and set aside.
  3. Increase the heat to medium-high. Add more oil if needed, and then add the pork and cook undisturbed for two minutes, pressing down slightly with a spatula. Once the pork has some crispy brown edges, flip and cook for another two minutes, until mostly cooked through, season lightly with salt. Work in two batches if needed to brown the pork. In this case, remove the cooked pork and repeat with the second batch and then add the first batch back in.
  4. Reduce the heat to medium. Break the pork apart and add the serrano pepper and cook for one to two minutes. Add the ginger and garlic and cook until just fragrant, about one minute, tossing everything together.
  5. Sprinkle in the brown sugar, and pour in the fish sauce and tamari and toss together.
  6. Return the asparagus and onion and toss in the Thai basil. Toss everything together until well combined and add the lime juice.
  7. Divide the rice onto plates and top with the ground pork mixture. Add cucumber and green onion and garnish with an extra lime wedge. Enjoy!