Sticky Chinese pork stir-fry
Sticky Chinese pork stir-fry
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 600 g pork loin steaks thinly sliced
- 2 tbsp brown sugar
- 1 1/2 tbsp Soy Sauce
- 1/2 tsp Chinese five spice
- 2 tsp fish sauce
- 200 g packet dried rice stick noodles
- 1 1/2 tbsp vegetable oil
- 1 red onion halved, cut into thin wedges
- 2 cm piece fresh ginger peeled, finely grated
- 2 garlic cloves crushed
- 1 red capsicum thinly sliced
- 1 carrot halved, sliced diagonally
- 1 bunch baby pak choy roughly chopped
- 250 g snow peas trimmed
- 1/4 cup Massel chicken style liquid stock
- 1/4 cup oyster sauce
- 1/4 cup dry roasted cashews
- 1 green onion thinly sliced
- 1 long red chilli sliced diagonally
combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
