Pork, Basil and Pepper Stir Fry

This delicious stir fry is from Marie Claire Cooking - one of the first cookbooks I bought over 14 years ago.  It's a great dish and I particularly love the heat from all the cracked pepper and chilli.

I'm also using an Induction cooktop at the moment (while living in Melbourne) and so can't use my wok.  The saucepan worked well - no issue there at all.

With regard to the ingredients below, I generally use regular basil, and 2 mangos rather than just the one.  The extra mango gives the dish additional sauce and flavour - try it however you prefer!

2 tbsp oil
2 cloves garlic, chopped
1 tbsp cracked black pepper
2 red chillies, chopped
500g pork strips
200g asparagus, halved and trimmed
4 kaffir lime leaves, shredded
1 cup Thai basil leaves
2 tbsp soy sauce
1 mango or 2 nectarines, chopped  

Heat oil in a wok over high heat.
Add garlic, pepper and chillies to wok and cook for 1 minute.
Add pork to wok and stir fry for 4 minutes or until pork is well browned.
Add asparagus, lime leaves, basil and soy sauce and stir fry for 3 minutes.
Stir through mango or nectarine pieces.
To serve, place stir fry on serving plates with steamed rice as an accompaniment.
Serves 4.
Marie Claire Cooking, Donna Hay, Page 112.

Finished stir fry in the pan

Stir fry served with steamed rice