Pork & Vegetable Stir Fry
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 4 out of 4
18 Ingredients
Number of servings
4
- 1/4 cup slices chargrilled eggplant
- 150grams green beans, chopped
- 1/2 broccoli
- 1 green capsicum, cut into strips
- 1 red capsicum, cut into strips
- 1/2 bunch choy sum
- 1tablespoons grated ginger
- 1 spring onion
- 1/2 bunch baby pak choy
- 220 hokkien noodles
- 1tablespoons hoisin sauce
- 125grams baby sweet corn
- 2teaspoons soy sauce
- 260grams lean pork strips, trimmed of all visible fat
- 2tablespoons canola oill
- 2 clove garlic, finely chopped
- 1teaspoons strong vegetable stock
- 100grams almonds, slivered and toasted
Method
Step 1 of 8
Make stock.
Step 2 of 8
Combine stock, hoisin and soy sauce in a bowl then set aside.
Step 3 of 8
Prepare noodles according to pack instructions then set aside.
Step 4 of 8
Heat a large wok on a high heat and add 1 tablespoon oil. Lightly coat pork in flour and add to the wok. Stir-fry until golden. Remove and set aside.
Step 5 of 8
Add remaining oil and stir-fry onion, garlic and ginger for 2 minutes. Add remaining vegetables and stir-fry for 2 minutes.
Step 6 of 8
Return pork to wok and stir in sauce mixture.
Step 7 of 8
Separate the noodles and add to the wok. Toss over heat for 2 minutes or until heated through.
Step 8 of 8
Serve immediately, garnished with toasted almonds.
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