Name: Sticky Chinese Pork Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 600g pork loin medallions, thinly sliced; 2 tablespoons brown sugar; 1 ½ tablespoons Soy Sauce; ½ teaspoon Chinese five spice; 2 teaspoons fish sauce; 200g packet dried rice stick noodles; 1 ½ tablespoons vegetable oil; 1 red onion, halved, cut into thin wedges; 2cm 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; 250g snow peas, trimmed; ¼ cup chicken stock; ¼ cup oyster sauce; ¼ cup dry roasted cashews; 1 green onion, thinly sliced; 1 long red chilli, sliced diagonally

pork quick

Ingredients

600g pork loin medallions, thinly sliced
2 tablespoons brown sugar
1 ½ tablespoons Soy Sauce
½ teaspoon Chinese five spice
2 teaspoons fish sauce
200g packet dried rice stick noodles
1 ½ tablespoons vegetable oil
1 red onion, halved, cut into thin wedges
2cm 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
250g snow peas, trimmed
¼ cup chicken stock
¼ cup oyster sauce
¼ cup dry roasted cashews
1 green onion, thinly sliced
1 long red chilli, sliced diagonally

Directions

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.

Cook's Note

Prepare in advance: Make step 1. Cover. Refrigerate for up to 2 days.

Fuzzwah's Recipes

Sticky Chinese Pork Stir-Fry

Directions

Cook's Note