1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) sugar
2 cups (500 mL) asparagus pieces
1 cup (250 mL) thinly sliced onion
1 pound (500 g) boneless pork loin, cut into thin strips
1/2 cup (125 mL) thinly sliced red bell pepper
1/3 cup (80 mL) mint leaves, coarsely chopped
HEAT oil in wok or large skillet on medium-high heat. Add chili paste, fish sauce and sugar; stir fry 1 minute. Add asparagus and onion; stir fry 3 minutes. Cover. Cook 3 minutes until the vegetables are tender-crisp.
ADD pork and bell pepper; stir fry 2 to 3 minutes or until pork is cooked through. Stir in mint. Serve.