500g lean pork stir fry strips
2 tbs peanut oil
450g fresh hokkein or egg noodles
1 tsp sesame oil
1 tsp shredded ginger
1/2
red capsicum thinly sliced
2 tbs soy sauce (salt reduced)
2 tbs hoisin sause
80ml (1/3 cup) Chinese rice wine
1/2 cup sliced green shallots
1 tbs chopped Vietnamese mint or coriander
8 baby bok choy, leaves separated
1 tbs sesame seeds (optional)
Preparation time: 15 mins
Cooking time: 12 mins
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Heat half the oil in a large wok over medium-high heat add half the pork and stir-fry for 1-2 minutes stirring continuously. Transfer to a plate and cover loosely with foil and set aside. Repeat with remaining pork.
Place noodles into a large bowl and cover with boiling water. Stand for 3 minutes or until noodles seperate. Drain.
Reduce heat to medium ass sesame oil to work and cook ginger and capsicum for 1 minute. Add noodles, soy, hoisin, rice wine. shallots and mint cook for 2-3 minutes stirring continuously. Add pork and bok choy cook for 2 minutes or until leaves just wilt. Serve with sesame seeds.
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