tasty spicy/sour stir-fry
could also work as a vegetarian recipe: substitute 300g sliced mushrooms for the pork and mushroom stock for the chicken stock
for 4
2 tbsp vegetable oil
1 red onion, sliced
300g pork fillet, thinly sliced
vegetables: what's available, eg:
2 carrots, cut into batons
1 red pepper, thinly sliced
100g green beans, trimmed
200g cabbage, shredded
2 tbsp minced garlic
200ml chicken stock
3 tbsp soy sauce (eg mix of light and dark)
1 tbsp sriracha (or other chilli paste)
1 lime, juice only
250g egg noodles, cooked according to packet instructions
1 tsp sesame oil
1 tbsp soy sauce
Dressings to serve (examples):
- 2 spring onions, finely sliced
- red chilli, finely sliced
- 1 lime, cut into wedges
- handful flat parsley
Before starting, prepare all the ingredients: cut up the meat and vegetables, prepare sauce by whisking together the stock, garlic, soy sauces and sriracha.
Cook the noodles to packet instructions, drain throroughly, cool quickly under cold water and dress with the sesame oil and soi sauce.
The rest of the recipe only takes about 15 minutes once this is done, but have all the other ingredients to hand.
Over high heat, heat the oil in a large wok or sauté pan. Add the onion and stir fry until it begins to take on some colour.
Add the pork [mushrooms] and continue to stir fry for a few minutes until slightly browned.
Add the remaining vegetables and stir fry for 4 minutes.
Pour the mixed sauce into the pan. Cover with a lid and leave to braise for a few minutes until the vegetables are just cooked through, but still with a little bite. If necessary, remove the lid and simmer to reduce the volume of liquid.
Add the noodles to the pan and toss gently to combine.
Pour the lime juice over the noodles.
Taste to check the seasoning, dress and serve immediately.
