Pork & plum stir-fry

Infused with sweet plum sauce, this low-fat dish is brimming with vegies and thick, filling rice noodles.

Recipe «Pork & plum stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 small bunches baby pak choy, 1 x 450g pkt fresh rice noodles, 1 tbsp olive oil, 500g pork stir-fry strips, 1 brown onion, halved, thinly sliced , 1 carrot, peeled, thinly sliced, 2 tsp finely grated fresh ginger, 200g sliced button mushrooms , 125ml plum sauce, Chopped fresh coriander, to serve.

Ingredients:

• 2 small bunches baby pak choy 
• 1 x 450g pkt fresh rice noodles 
• 1 tbsp olive oil 
• 500g pork stir-fry strips 
• 1 brown onion, halved, thinly sliced 
• 1 carrot, peeled, thinly sliced 
• 2 tsp finely grated fresh ginger 
• 200g sliced button mushrooms 
• 125ml plum sauce 
• Chopped fresh coriander, to serve 

Instructions

1. Cut the pak choy leaves from the stems and reserve. Coarsely chop the stems. Prepare the noodles following packet directions.
2. Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat the base and side of the wok. Add half the pork and stir-fry for 2 minutes or until lightly browned. Transfer to a large plate. Repeat with the remaining pork.
3. Heat the remaining oil in the wok. Add the onion, carrot and ginger, and stir-fry for 2 minutes or until the onion is soft. Add the mushroom and pak choy stems and stir-fry for 1 minute.
4. Add the noodles, pork, reserved pak choy leaves and plum sauce to the wok. Stir-fry for 2 minutes or until the sauce thickens slightly.
5. Divide the stir-fry evenly among serving bowls. Sprinkle with coriander to serve.