Sticky Chinese pork stir-fry

Sticky Chinese pork stir-fry

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

The ingredient of Sticky Chinese pork stir-fry

  1. 600g pork loin medallions, thinly sliced
  2. 2 tablespoons brown sugar
  3. 1 1/2 tablespoons Fountain Soy Sauce
  4. 1/2 teaspoon Chinese five spice
  5. 2 teaspoons fish sauce
  6. 200g packet dried rice stick noodles
  7. 1 1/2 tablespoons vegetable oil
  8. 1 red onion, halved, cut into thin wedges
  9. 2cm piece fresh ginger, peeled, finely grated
  10. 2 garlic cloves, crushed
  11. 1 red capsicum, thinly sliced
  12. 1 carrot, halved, sliced diagonally
  13. 1 bunch baby pak choy, roughly chopped
  14. 250g snow peas, trimmed
  15. 1/4 cup Massel chicken style liquid stock
  16. 1/4 cup oyster sauce
  17. 1/4 cup dry roasted cashews
  18. 1 green onion, thinly sliced
  19. 1 long red chilli, sliced diagonally

The instruction how to make Sticky Chinese pork stir-fry

  1. Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
  2. Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
  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. 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.

Nutritions of Sticky Chinese pork stir-fry

fatContent: 543.008 calories
saturatedFatContent: 21.7 grams fat
carbohydrateContent: 4.9 grams saturated fat
sugarContent: 42.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent: 70 milligrams cholesterol

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