Stir-fries make a quick and delicious mid-week meal. The ginger
and chilli are wonderful flavour partners and give this meal a
real taste kick.
Ingredients
- 440g Hokkein noodles
- 1 Tbsp oil
- 1 carrot, thinly sliced
- 600g pork rump or leg steak, thinly sliced
- 1 red pepper, thinly sliced
- 3 spring onions, cut into 4cm lengths
- 100g snow peas or sliced beans
- 2 Tbsp Gregg's Crushed Ginger
- 2 tsp Gregg's Crushed Garlic
- 1 tsp Gregg's Crushed Chilli
- 2 Tbsp brown sugar
- 1/3 cup soy sauce
- 1 tsp cornflour
- 1/4 cup water
Method
Prepare noodles according to directions on packet.
Heat oil in a wok or large fry pan over high heat. Add
carrot and stir-fry for 2 minutes then add pork and stir-fry for 5
minutes or until well browned. Add red pepper, spring onions,
snow peas, Gregg's Crushed Ginger, Garlic and Chilli, stir- fry for
a further 2 minutes then add prepared noodles.
Combine brown sugar, soy sauce and cornflour with water then add
to wok and bring to the boil stirring and cook for 1 - 2 minutes
until sauce thickens slightly.
Serve immediately.