close
Advertisement
Shop Now
Magazine
 

Stir-fried pork with Chinese greens

A perfect easy, simple and delicious one–dish meal for any occasion.

Stir-fried pork with Chinese greens

Ingredients

  • 300 g (10 oz) pork loin steak or chops, trimmed and thinly sliced
  • ¼ cup (60 ml) dry sherry
  • 1 tablespoon salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 250 g (8 oz) wok–ready hokkien (egg) noodles
  • 1 tablespoon peanut oil
  • 5 spring onions (scallions), thinly sliced
  • 200 g (7 oz) snow peas (mangetout), trimmed and halved
  • 350 g (12 oz) bok choy, chopped

Preparation

  1. Put the pork in a bowl with the sherry, soy sauce and 1 teaspoon of the sesame oil and toss well to coat.
  2. Cover with plastic wrap and set aside.
  3. Cook the noodles according to the packet instructions, then drain well.
  4. Toss with the remaining sesame oil and set aside.
  5. Heat the peanut oil in a wok or large non–stick frying pan over high heat.
  6. Add the pork, reserving the marinade, and stir–fry for 3 minutes, or until the meat is lightly browned.
  7. Remove to a plate.
  8. Add the snow peas to the wok and stir–fry for 30 seconds, then add the spring onions and bok choy and stir–fry for a further 1 minute.
  9. Return the pork to the wok with the reserved marinade and stir–fry for 1–2 minutes, or until heated through and the bok choy has wilted.
  10. Divide the noodles among serving plates and serve the pork and vegetables over the top.

Serves 4
Preparation: 10 minutes
Cooking: 15 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Advertisement