Shredded Pork and Vegetables Noodles


300g lean pork
1 tablespoon dark soy sauce
1 tablespoon cornflour
1 celery stick
1/4 medium carrot
8 small broccoli florets
8 small cauliflower florets
1/4 red capsicum, cut into squares
1 small onion, sliced from top to bottom
1/5 cup vegetable oil
2/3 cup chicken stock
1 1/4 teaspoons cornflour, extra with 5 bundles egg noodles

Cut port into fine shreds and place in a bowl with soy sauce, and cornflour. Mix well and leave for half hour.

Cut celery stick and red carrot into matchstick pieces.

Cut broccoli and cauliflower into small florets.

Cook all vegetables in one-fourth oil for about 2 minutes.

Stir-fry pork until it changes colour and then combine stock and cornflour.

Drop noodles into boiling water to soften, disentangle bundles, remove and drain.

Stir-fry drained noodles in wok until well coated with oil, transfer to plate and pour the sauce-thickens meat and vegetables onto the noodles.

Serves 5 to 7
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