2 T. canola oil
2 onions, thinly sliced
1 red chilli, seeded and chopped
171/2 oz. lean pork, thinly sliced
1/2 C. brown sugar, lightly packed
1/2 C. water
1 T. oyster sauce
Fresh Cilantro, chopped

Heat oil in a wok or large skillet. Add onions, chilli and pork and fry until golden brown, about 5 minutes. Add brown sugar, water and fish sauce and bring to the boil. Lower heat and simmer for 4 -5 minutes or until sauce is thick and syrupy, stirring while cooking. Sprinkle with chopped coriander and serve with steamed Jasmine rice.

Yield: 4 servings
Calories: 304
Fat: 12g
Fiber: 5g