This is a great chinese stir-fry that is cooked in the wok and all done within about 30 minutes. The pork is initially cooked in a lovely blend of five spice and ginger before being mixed with a nice combination of broccolini and snow peas. Finished with the rice stick noodles and oyster sauce to provide a wonderful depth of flavour. Sprinkled with coriander & almonds for a great crunchy finish. All cooked in the wok for a simple tasty stir-fry.
Ingredients:
• 200 g Rice Stick Noodles
• 800 g Pork Tenderloin thinly sliced
• 1 Red Onion diced
• 1 tbsp Ground Ginger
• 2 tsp Chinese Five Spice
• 2 tsp Sesame Oil
• 2 bunches Broccolini ends trimmed and cut into 5cm lengths
• 200 g Snow Peas
• 1/2 cup Oyster Sauce
• 1/3 cup Slivered Almonds
• 1/2 cup Coriander Leaves chopped
Instructions:
1. Place noodles in a saucepan and cover with boiling water. Drain water from saucepan after about 4 minutes once noodles have softened. Set aside.
2. In a large bowl, add pork, red onion, ginger and chinese five spice. stir to mix and coat pork with the spice mixture.
3. Heat sesame oil in a wok over medium high heat.
4. Add pork and stir-fry until browned. Cook in batches, remove from wok and set aside. Add more sesame oil as required.
5. Add broccolini and snow peas to wok and stir-fry for about 2 minutes and tender yet still crisp.
6. Return pork to the wok along with the noodles, oyster sauce and half of the slivered almonds. Stir to mix and stir-fry for about 2-3 minutes to heat through.
7. Remove from heat and serve garnished with coriander and remaining slivered almonds
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