Pork Stir-Fry with Asparagus & Mint | Thai Kitchen

Ingredients

• 1 tbsp (15 ml) vegetable oil
• 2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch)
• 2 tbsp (30 ml) Fish Sauce (thai kitch)
• 2 tsp (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