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Stir-fry pork with Chinese greens

Ingredients

  • 300 g pork fillet (tenderloin)
  • 3 tablespoons Chinese cooking wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 bunch spring onions
  • 200 g snow peas
  • 350 g bok choy
  • 250 g medium Chinese egg noodles
  • 1 tablespoon peanut oil

Preparation

  1. Trim any excess fat from the pork and cut the fillet across into 5 mm slices, then cut each slice into 5 mm strips.
  2. Put the pork strips into a bowl with the Chinese cooking wine or sherry, soy sauce and 1 teaspoon of the sesame oil.
  3. Toss, then set aside to marinate while preparing the vegetables.
  4. Cut the spring onions across in half, then into shreds lengthwise.
  5. Halve the snow peas lengthwise.
  6. Trim the bok choy and tear into large bite–sized pieces.
  7. Bring a large saucepan of water to the boil.
  8. Add the noodles and stir, then cover the pan, reduce the heat and simmer for about 3 minutes, or according to the instructions on the packet, until the noodles are cooked and tender.
  9. Meanwhile, heat a wok or large frying pan until hot, then add the peanut oil and swirl it around.
  10. Add the pork strips, reserving the marinade, and stir–fry over a high heat for 3 minutes, or until the meat is lightly browned and tender.
  11. Remove from the wok and set aside.
  12. 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.
  13. Return the pork to the wok, together with the reserved marinade, and stir–fry all together for a further 1–2 minutes, or until everything is piping hot.
  14. The bok choy should have wilted, but still be a bit crisp.
  15. Drain the noodles well and toss with the remaining 3 teaspoons sesame oil.
  16. Spoon onto warmed serving plates.
  17. Divide the stir–fried pork and greens among the plates and serve.

Serves 4
Preparation: 15 minutes
Cooking: about 5 minutes

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Source: Light bites & lunches
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