Coconut and chilli pork stir-fry

Recipes / Meat

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

Recipe «Coconut and chilli pork stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.