Lemongrass & Ginger Pork Stir Fry

• 2 tablespoons canola, vegetable or peanut oil
• 500g pork fillet, trimmed and cut into ½cm-thick slices
• 1 medium red onion, cut into thin wedges
• 1 ½ tablespoons lemongrass paste  (See Tips)
• 1 ½ tablespoons ginger paste (See Tips)
• 3 teaspoons crushed garlic
• 300 packet fresh Asian-style Vegetable Stir Fry Mix (See Tips)
• ¼ cup sweet chilli sauce
• 2 tablespoons salt-reduced soy sauce
• 2 teaspoons sesame oil
• Steamed rice, lime wedges, coriander leaves and sliced chilli (optional), to serve

1. Heat a wok or large frying pan over high heat. Add 1 tablespoon oil and swirl around the wok or pan. Add half the pork, spreading pieces around the wok or pan. Allow to cook for 30 seconds, then turn pork and cook for 30 seconds. Stir fry for about 1-2 minutes or until light golden and no longer pink. Transfer to a bowl. Repeat using remaining pork.
2. Add remaining 1 tablespoon oil to the wok or pan. Add onion and stir-fry for 2 minutes or until softening.
3. Add lemongrass paste, ginger paste and garlic. Stir fry for 1 minute or until fragrant.
4. Toss through the vegetable stir-fry mix. Sprinkle with 1 tablespoon water. Cover and cook for 30 seconds. Uncover, add sweet chilli, soy sauce and sesame oil. Stir-fry for 1-2 minutes until vegetables are vibrant and sauce is bubbling.
5. Toss through pork (and juices) until well combined. Serve with rice, lime wedges, coriander leaves and chilli (if using).

Tip: Fresh Asian-style stir-fry vegetable mixes are available in the fridge section in the produce area of grocers. If preferred, make your mix using chopped Asian Greens, carrot, cabbage and green onions.