Coconut and chilli pork stir-fry

Cooking Meat Coconut and chilli pork stir-fry

This fast, fresh stir-fry is ready in a flash.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine the chilli paste, garlic, ginger, coconut and 2 tbs oil in a bowl. Place half the mixture in a separate bowl, add pork and turn to coat. Cover and set aside for 15 minutes to marinate.
  2. Heat 1 tbs oil in a wok or large frypan over high heat. Stir-fry pork for 2 minutes or until browned, then remove from pan and set aside.
  3. Blanch pak choy in boiling water for 2 minutes or until tender. Drain. Set aside.
  4. Return wok to high heat with remaining 1 tbs oil. Add spring onion and remaining coconut mixture and stir-fry for 1 minute. Add mushroom and stir-fry for 2 minutes or until fragrant. Add rice wine, soy and oyster sauce, and stir-fry for 1 minute. Return pork to wok and stir-fry for a further 1-2 minutes until warmed through.
  5. Divide noodles among bowls and top with pak choy, pork, shredded chilli and extra coconut to serve.

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1 tbsp chilli paste
3 garlic cloves, crushed
1 1/2 tbsp ginger, grated
1/3 cup frozen shredded fresh coconut, thawed, plus extra to serve
1/3 cup peanut oil
450g pork fillet, cut into 1cm-thick slices
2 bunches baby pak choy, halved lengthways
1/2 bunch spring onions, chopped
150g oyster mushrooms, halved
2 tbsp Chinese rice wine
1 tbsp soy sauce
2 tbsp oyster sauce
270g somen noodles , cooked according to packet instructions, drained
Long red chilli, finely shredded, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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