December 30, 2018
Dinner, Main Dish, Pork,
Loins, Vegetables, Carrot, Onions, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, No Eggs, Non-Dairy more
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"From our Sunday newspaper The Sunday Times. Times are estimated. The DH and I have since made this though used a pork fillet instead of medallions as that is what we had on hand and also used chow mein noodles instead of rice and was very much enjoyed."
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl and toss to coat.
Cook rice stick noodles, following packet directions until tender and drain well and cover to keep warm.
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 and transfer to a bowl.
Heat remaining oil in wok over high heat and 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 and stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender.
Top with cashews, onion and chilli and serve with rice noodles.
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