Ingredients
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1/3 cup plum sauce
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2 tablespoons Massel chicken style liquid stock
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1/4 teaspoon Chinese five spice
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500g pork leg steaks, thinly sliced
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350g fresh chow mein noodles
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1 tablespoon vegetable oil
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1 brown onion, cut into thin wedges
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1 large carrot, peeled, halved lengthways, sliced diagonally
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200g green beans, trimmed
Method
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1Combine plum sauce, stock and Chinese five spice in a bowl. Place pork in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
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2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
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3Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
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4Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add carrot and beans. Stir-fry for 2 to 3 minutes or until tender. Return pork to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through.
Source: taste.com.au
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