1kg Pork Leg, rump or fillet prepared into thin stiry fry strips
600g
Bean thread vermicelli noodles
2 Eggs, beaten
2 tablespoons Cornflour
Peanut oil, salt and pepper to taste
3 Crushed Garlic Cloves
Approx 125mls Light Soy Sauce
Approx 750mls Chicken Stock
Spring Onions or Garlic chives chopped
2 tablespoons Chinese Rice Wine
4 tablespoons Sesame Oil
Chilli (chopped) to taste
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1. Soak Noodles in plenty of boiling water for 3 minutes. Refresh in cold water, drain well and set aside.
2. Mix Pork with egg, cornflour and season with salt and pepper. Marinate for 10 minutes.
3. Heat Bratt Pan, add some peanut oil and stir fry some garlic until fragrant. Stir fry Pork until just done and remove.
4. Add noodles, soy sauce, chicken stock and stir fry for a minute.
5. Add Pork, spring onions, wine, sesame oil, chilli and heat through. Correct as required.
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