Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Stirfry Pork and Noodles




Source of Recipe


unknown






Recipe Introduction


serves 4





List of Ingredients



• 500g pork stirfry strips
  
• 2 tsp cornflour
  
• 1 onion, sliced
  
• 1 tbs shao xing rice wine or dry sherry
  
• 100g bamboo shoots, sliced
  
• 400g stirfry veg (eg carrots, cabbage, celery, capsicum, baby corn, snowpeas, choy sum, beansprouts, broccoli, cauliflower, mushroom etc)
  
• 1 cup (250ml) chicken stock or stirfry sauce (salt reduced)
  
• 2 tbs salt reduced soy sauce
  
• 2 tsp peanut oil
  
• 2 cloves garlic, crushed
  
• 450g hokkien or egg noodles
  






Instructions



1. Combine pork with cornflour, rice wine, soy sauce and marinate for 10 minutes.
   
2. Heat noodles in boiling water. Seperate with fork and drain well.
   
3. Heat wok. Drizzle with oil and swirl. Stirfry garlic and onion about 15 seconds until fragrant.
   
4. Stirfry pork in 1-2 batches until just cooked. Remove.
   
5. Add more oil, stirfry hard veg for 30 seconds- 1 minute. Add noodles, bamboo shoots and soft veg. Stir well then return pork.
   
6. Add stock and allow to heat through. Serve.
   






Final Comments


I made it with cabbage, carrot, capsicum and celery for my veg)