Prep and cook time: Up to 30 mins
Serves: 2-4
Ingredients
A handful of Szechan peppercorns, crushed
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 teaspoons sunflower oil
2 tablespoons grated ginger
1-3 red chillies, deseeded, chopped
125g oyster mushrooms, wiped and ripped
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
1 bunch spring onions, sliced
200g pak choi, washed and chopped
2 cloves garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
15g fresh coriander, chopped
6 tablespoons chicken stock
Dark soy sauce
Method
Get all your ingredients chopped and ready to go. Rub the crushed peppercorns
into the pork slices. Heat your wok and a frying pan to make them as hot as you
can. Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1
minute until slightlycoloured. Throw in the pepper,spring onions,pak choi,garlic
andbeansproutsandstir-fryuntilwilted.Addthenoodles,fishandoystersauces,
coriander andstock.Stir-fryfor2-3 minutesuntilsteaminghot. Tasteand season
with soy sauce.
Meanwhiledrizzlealittlesunfloweroilintothehotfryingpanandfrytheporkfor 2
minutes each side, or until cooked through and golden. Remove from the heat
and serve with the stir-fry.
Nutrition Info (per serving): 594 calories, 19 g fat.
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