WOK AND ROLL

This speedy recipe will leave the cook happy and the family full

STICKY CHINESE PORK STIR-FRY

SERVES: 4

INGREDIENTS

600g pork loin medallions, thinly sliced

2 tbsp brown sugar

1 1/2 tbsp Fountain Soy Sauce 1/2 tsp Chinese five spice

2 tsp fish sauce

200g packet dried rice stick noodles

1 1/2 tbsp vegetable oil

1 red onion, halved, cut into thin wedges

2cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

1 red capsicum, thinly sliced 1 carrot, halved, sliced diagonally 1 bunch baby pak choy, roughly chopped

250g snow peas, trimmed

1/4 cup Massel chicken style liquid stock

1/4 cup oyster sauce

1/4 cup dry roasted cashews 1 green onion, thinly sliced

1 long red chilli, sliced diagonally

METHOD

1. Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

2. Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

3. Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in two batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

4. Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.

Recipe: Liz Macri Photo: Andrew Young and Guy Bailey