Pork and as­para­gus stir-fry

North West Telegraph - - North West Lifestyle -

Preparation: 8 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents

cup peanut oil, 500g pork fil­let thinly sliced, 4 green onions thinly sliced, 2 gar­lic cloves finely chopped, 2cm piece of gin­ger peeled and cut into thin strips, 1 tsp sesame oil, 100g shi­itake mush­rooms halved, 400g cup mush­rooms thickly sliced, 1 bunch as­para­gus, trimmed, cut into 5cm pieces, 1 bunch baby bok choy trimmed, and stems, cup oys­ter sauce, cup chicken stock. Steamed jas­mine rice, to serve Method

Cook half the pork over high heat. Stir-fry for 2 min­utes or un­til al­most cooked through. Trans­fer to a plate. Re­peat us­ing 1 tbsp oil and re­main­ing pork. Heat re­main­ing 1 tbsp oil in wok over high heat. Add green onions, gar­lic, gin­ger, sesame oil and shi­itake mush­rooms. Stir-fry for 1 minute. Add cup mush­rooms, as­para­gus and bok choy stems. Stir-fry for 2 min­utes. Add oys­ter sauce, stock, pork and bok choy leaves to wok. Stir-fry for 12 min­utes or un­til leaves just wilt.

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