Ingredients
1 handful Szechuan peppercorns, crushed
2 x 350 g higher-welfare pork fillets, thinly sliced
2 teaspoons sesame oil
2 tablespoons sunflower oil
2 tablespoons freshly grated ginger
1-3 fresh red chillies, deseeded and chopped, to taste
125 g oyster mushrooms, wiped and torn
125 g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
1 bunch spring onions, trimmed and sliced
200 g pak choi, chopped
2 cloves garlic, peeled and finely chopped
300 g bean sprouts
300 g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
1 small bunch fresh coriander, leaves chopped
75 ml organic chicken stock
low-salt dark soy sauce
Method
Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!
Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.
Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles. Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
BY JAMIE OLIVER
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