Pork chow mein

Готовим Meat Pork chow mein

Detailed step-by-step description of how to cook the dish "Pork chow mein". Try it by all means

Lables: Low carb Low sugar Lower gi Lactose free
  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until tender. Drain. Using a fork, separate noodles. Set aside.
  2. Combine cornflour, stock, oyster sauce and soy sauce in a jug. Stir until smooth. Set aside.
  3. Heat a wok over high heat. Add oil and swirl to coat. Add pork and garlic. Stir-fry, breaking up mince with a wooden spoon, for 3 to 4 minutes or until cooked through.
  4. Reserve 2 tablespoons of onion. Add remaining onions, capsicum and carrots to wok. Stir-fry for 2 minutes. Add stock mixture. Bring to the boil. Add peas, cabbage and noodles. Stir-fry for 2 to 3 minutes or until peas are tender. Spoon into bowls. Top with reserved onions. Serve.

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500g fresh thin egg or Singapore noodles
2 tsp cornflour
2/3 cup Massel chicken style liquid stock
1/3 cup oyster sauce
1/4 cup soy sauce
1 tbsp peanut oil
600g pork mince
2 garlic cloves, crushed
5 green onions, trimmed, thinly sliced diagonally
1 small red capsicum, thinly sliced
2 carrots, peeled, finely chopped
1 cup frozen green peas
1/4 Chinese cabbage , finely shredded

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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