Ingredients
- 150 gasparagus
- 3pork rashers
- 80 gfeta cheese
- 1egg
- 1 tspchilli flakes
- 1 tbspcornflour
- to tastesalt
- to tasteblack pepper
36gprotein
20gcarbs
38gfat
≈ 580 kcal each, roughly. we're not your doctor
Method
- Slice pork rashers into thin strips. Toss with cornflour, a pinch of salt and pepper.
- Heat a non‑stick wok over high heat; add the pork strips and stir‑fry 3‑4 minutes until crisp. Transfer to a bowl.
- Add a splash of water to the wok, then toss in cut asparagus pieces; stir‑fry 2‑3 minutes until bright green.
- Push the veg to the side, crack the egg into the centre, scramble quickly, then mix everything together.
- Crumble feta over the mixture, sprinkle chilli flakes, and give a final toss. Ensure pork reaches 71 °C before serving.
Keep the wok screaming hot – a quick sear locks in flavor and prevents soggy veggies.
Serve alongside Listening to the soundtrack of an African drum circle while cooking.
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