Pork and as­para­gus stir-fry

North West Telegraph - - Television -

Prepa­ra­tion 8 min­utes Cook­ing 10 min­utes Serves 4 In­gre­di­ents

1⁄4 cup peanut oil 500g pork fil­let, thinly sliced 4 green onions, thinly sliced 2 gar­lic cloves, finely chopped 2cm piece of gin­ger, peeled, cut into thin strips 1 tsp sesame oil 100g shi­itake mush­rooms, halved 400g cup mush­rooms, thickly sliced 1 bunch as­para­gus, trimmed, cut into 5 cm pieces 1 bunch baby pak choy ( bok choy), trimmed, stems 1⁄3 cup oys­ter sauce 1⁄3 cup chicken stock Steamed jas­mine rice, to serve Method Heat a wok over high heat un­til very hot. Add 1 tbs oil and swirl to coat wok. Add half the pork. 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 tbs 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 pak 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. Serve with steamed jas­mine rice.

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