Wednesday, January 4, 2017

Sticky Chinese pork stir-fry

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

Sticky Chinese pork stir-fry
Energy
2272kJ
Fat saturated
4.90g
Fat Total
21.70g
Carbohydrate sugars
g
Carbohydrate Total
42.60g
Dietary Fibre
5.90g
Protein
43.00g
Cholesterol
70.00mg
Sodium
1629.00mg

All nutrition values are per serve.

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 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.

Prepare in advance: Make step 1. Cover. Refrigerate for up to 2 days.

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