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handful of Szechuan pork sesame oil sunflower oil ginger red chillies oyster mushrooms shiitake mushrooms red pepper onions choi garlic bean sprouts egg noodles fish sauce oyster sauce fresh cilantro chicken stock soy sauce
Viewed: 46 - Published at: 9 years agoIngredients
- A handful of Szechuan peppercorns, crushed
- 2 x 3/4-pound pork fillets, preferably free-range or organic, thinly sliced
- 2 teaspoons sesame oil
- 2 tablespoons sunflower oil
- 2 tablespoons freshly grated ginger
- 13 fresh red chillies, deseeded and chopped
- 4 ounces oyster mushrooms, wiped and ripped
- 4 ounces shiitake mushrooms, wiped and halved
- 1 red pepper, deseeded and chopped
- A bunch of spring onions (scallions), trimmed and sliced
- 7 ounces pak choi (bok choy), washed and chopped
- 2 cloves of garlic, peeled and finely chopped
- 12 ounces bean sprouts
- 12 ounces medium egg noodles, cooked
- 2 teaspoons fish sauce
- 6 tablespoons oyster sauce
- A small bunch of fresh cilantro, leaves picked and chopped
- 6 tablespoons chicken stock, preferably organic
- 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 slightly colored.
- Throw in the pepper, spring onions, pak choi, garlic and bean sprouts, and stir-fry until wilted.
- Add the noodles, fish and oyster sauces, cilantro and stock.
- Stir-fry for 2 to 3 minutes until steaming hot.
- Taste and season with soy sauce.
- Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes each side, or until cooked through and golden.
- Remove from the heat and serve with the stir fry.
