Mon­day

CHI­NESE CHOW MEIN

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1983kj

✦ 2 tbsp peanut oil

✦ 250g pork mince

✦ 4 green onions, white part chopped, tips shred­ded

✦ 2 gar­lic cloves, chopped

✦ 2cm piece ginger, finely chopped

✦ 2 tsp caster su­gar

✦ 1 red cap­sicum, finely sliced

✦ 1 bunch buk choy, thinly sliced

✦ 2 tbsp oys­ter sauce

✦ 1 tbsp light soy sauce

✦ 1 tbsp Chi­nese cook­ing wine

✦ 2 tsp sesame oil

✦ 450g packet fresh thin hokkien noo­dles

✦ bean sprouts, roasted peanuts, to serve PERSERVE 1 In a wok or large fry­ing pan, heat oil on high. Stir-fry mince, break­ing up lumps, 3-4 mins un­til well browned.

2 Add white part of onion, gar­lic and ginger. Stir-fry 1 min. Mix in su­gar. Stir-fry 1 min. Add cap­sicum and buk choy stems. Stir-fry 1-2 mins.

3 In a small jug, com­bine oys­ter and soy sauces, cook­ing wine and oil. Add to wok. Stir-fry 2-3 mins.

4 Add noo­dles and buk choy leaves. Stir-fry 2-3 mins to heat noo­dles and just wilt leaves. Gar­nish with bean sprouts, crushed roasted peanuts and shred­ded green onion.

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