500g Pork Stir Fry, trimmed of all visible fat
2 tbs finely chopped coriander root and stem
1 tsp freshly grated ginger
1 tsp chilli paste
1 1/2 tbs fish sauce
1 tbs fresh lime juice
1/2 tsp brown sugar
60ml (3tbs) mono or pvegetable oil
1 medium red onion, cut into wedges
1 cup sliced button mushroom
100g (1 cup) sliced shitake mushrooms
200g snow peas trimmed and sliced
1 tbs freshly chopped coriander leaves
fresh wheat noodles
deep fried lemon grass threads
Serves 4
Preperation Time 20 mins
Cooking Time 10 mins
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- Combine coriander root and stem, ginger and chilli rub into pork. Stir to combine fish sauce, lime juice and brown sugar. Marinate for 10 minutes.
- Use 2 tablespoons oil to cook pork, Heat half the oil in a large wok over a medium-high heat add half the pork and stir-fry for 1-2 minutes stirring continuously. Transfer to a plate and cover loosley with foil and set aside. Repeat with remaining pork.
- Reduce heat to medium and add remaining oil and cook onion for 2 minutes. Add mushrooms, pork, snow peas, coriander and combined dressing and cook for 2-3 minutes.
- Serve with 1/2 cup (per serve) cooked fresh wheat noodles, and deep fried lemon grass.
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