Sticky Pork Stir-Fry
Recipe: #31221
December 30, 2018
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (461.1 g)
- Calories 785
- Total Fat - 27.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 160.2 mg
- Sodium - 1535.3 mg
- Total Carbohydrate - 70.5 g
- Dietary Fiber - 3.9 g
- Sugars - 12.6 g
- Protein - 61.8 g
- Calcium - 67.8 mg
- Iron - 3.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl and toss to coat.
Step 2
Cook rice stick noodles, following packet directions until tender and drain well and cover to keep warm.
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 and transfer to a bowl.
Step 4
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.
Step 5
Top with cashews, onion and chilli and serve with rice noodles.
Tips
No special items needed.
1 Reviews
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