Pork Chow Mein
2 teaspoons canola oil
500g boneless pork loin, trimmed and shredded
1 medium red capsicum, cut into 4cm squares
2 cups sugar snap peas or snow peas
4 shallots/spring onions, cut diagonally into 5cm lengths
2 teaspoons finely chopped fresh ginger
1 clove garlic, crushed
2 teaspoons cornflour
6 teaspoons salt reduced soy sauce
1 cup salt reduced chicken stock
2 cups bean sprouts
3 cups cooked brown rice
1/4 cup crispy egg noodles, ready to eat
In a wok or large non stick frying pan, heat oil over a medium high heat.
Add pork; stir fry until browned, about 5 minutes.
Place pork on a plate.
Add capsicum to the wok, stir-fry until tender-crisp, about 3 minutes.
Add peas, spring onions, ginger and garlic; stir-fry for 3 minutes.
Blend cornflour smoothly with soy sauce in a medium bowl.
Add stock; mix well.
Return pork to wok; stir in bean sprouts.
Reduce heat to medium.
Add stock mixture to wok and bring to the boil, stirring continuously.
Simmer for 1 minute.
Spoon rice onto a large warm serving platter.
Place pork mixture on top.
Sprinkle with crisp egg noodles.
Pairs Well With
To shred pork, freeze until just firm enough for easy cutting. Cut pork across the grain into 3mm thick slices, then cut with the grain into thin shreds.
Finely chop fresh ginger quickly by pressing it through a garlic press; scrape out any remaining ginger with the tip of a sharp knife. Add to recipe as directed