Quick and easy stir-fry

A healthy, tasty Asian-in­spired dish the whole fam­ily will love.

Matamata Chronicle - - Classified -

Make this recipe your own by mix­ing up the mince. It will be just as de­li­cious with chicken or tur­key mince. Use what­ever stir-fry veg­eta­bles you have in your fridge. Mung bean sprouts, cab­bage, broc­coli, beans and snow peas would all work.

Also feel free to use your favourite noo­dles, whether they be rice noo­dles or fresh egg noo­dles.



Pork and veg­etable noo­dles 1 ta­ble­spoon oil 450g pork mince 2 cloves gar­lic, minced 2 tea­spoons finely grated gin­ger 1 ta­ble­spoon oil 2 spring onions, white part only, thinly sliced (re­serve green part to garnish) 2 baby bok choy, finely shred­ded 2 car­rots, peeled, cut into thin match­sticks or grated 1 cap­sicum, core and seeds re­moved and thinly sliced 350g fresh noo­dles (e.g. sin­ga­pore noo­dles, egg noo­dles, udon etc) Stir-fry sauce 2 ta­ble­spoons soy sauce 1 ta­ble­spoon fish sauce 1 ta­ble­spoon sweet chilli sauce

cup wa­ter 1 ta­ble­spoon runny honey 1 tea­spoon corn­flour

To serve 1 ta­ble­spoon sweet chilli sauce 2 spring onions, green part only, thinly sliced

cup chopped roasted peanuts 2 ta­ble­spoons chopped co­rian­der 1 lemon, cut into wedges

Bring a full ket­tle to the boil. Heat the oil in a large wok or fry­ing pan (prefer­ably non-stick) over high heat. Cook the pork, gar­lic and gin­ger with a pinch of salt for about 6 min­utes un­til well browned and just cooked through, break­ing the mince up with wooden spoon or fork as it cooks. Set aside in a large bowl. Keep the pan on the heat. Add the sec­ond mea­sure of oil to the wok/pan, add the spring onion


This pork and veg­etable noo­dle stir-fry is a quick, easy and dif­fer­ent way to serve mince.

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