Pork plum stir-fry
Pork plum stir-fry
Ingredients
- 2 small bunches baby pak choy
- 1 x 450g pkt fresh rice noodles
- 1 tbsp olive oil
- 500g pork stir-fry strips
- 1 brown onion, halved, thinly sliced
- 1 carrot, peeled, thinly sliced
- 2 tsp finely grated fresh ginger
- 200g sliced button mushrooms
- 125ml (1/2 cup) plum sauce
- Chopped fresh coriander, to serve
Instructions
- 1
Cut the pak choy leaves from the stems and reserve. Coarsely chop the stems. Prepare the noodles following packet directions.
- 2
Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat the base and side of the wok. Add half the pork and stir-fry for 2 minutes or until lightly browned. Transfer to a large plate. Repeat with the remaining pork.
- 3
Heat the remaining oil in the wok. Add the onion, carrot and ginger, and stir-fry for 2 minutes or until the onion is soft. Add the mushroom and pak choy stems and stir-fry for 1 minute.
- 4
Add the noodles, pork, reserved pak choy leaves and plum sauce to the wok. Stir-fry for 2 minutes or until the sauce thickens slightly.
- 5
Divide the stir-fry evenly among serving bowls. Sprinkle with coriander to serve.