Don’t have hoisin sauce? Mix 2 ta­ble­spoons brown sugar into ¼ cup soy sauce in­stead.

Homes+ (Australia) - - EASY FOOD -

440g packet fresh hokkien noo­dles

500g pork scotch fil­let steaks, thinly sliced

½ cup hoisin sauce

225g can pineap­ple pieces in nat­u­ral juice, drained, juice re­served

2 tea­spoons veg­etable or peanut oil

1 car­rot, peeled, cut into match­sticks

1 bunch gai lan (Chi­nese broc­coli), stems and leaves chopped

4 green onions, cut into 4cm lengths

3 tea­spoons sesame seeds, toasted

STEP 1 Soak noo­dles in boil­ing wa­ter in a heat­proof bowl for 1 minute. Stir to sep­a­rate noo­dles. Drain and set aside.

STEP 2 Com­bine pork and half the hoisin sauce in a glass bowl. Com­bine re­served pineap­ple juice and re­main­ing hoisin sauce in a jug. Heat a wok or large fry­ing pan over mod­er­ately high heat. Add half the oil; swirl to coat sur­face. Add pork mix­ture; stir-fry for 5 min­utes or un­til cooked. Trans­fer to a heat­proof bowl. Wipe wok clean.

STEP 3 Add re­main­ing oil to wok; stir-fry car­rot and gai lan stems for 2 min­utes. Add gai lan leaves, pineap­ple and onion; stir-fry for 1 minute. Add noo­dles, pork, half the sesame seeds and hoisin sauce mix­ture; stir-fry for 2 min­utes or un­til heated. Serve sprin­kled with re­main­ing sesame seeds.


Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.