Five-spice pork and fried shallot stir-fry

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Five-spice pork and fried shallot stir-fry". Try it by all means

Recipe «Five-spice pork and fried shallot 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: 1/4 cup peanut oil, 6 purple Asian shallots, thinly sliced lengthways, 1 cup Vietnamese mint leaves, 1 pork fillet, thinly sliced, 4 garlic cloves, thinly sliced , 2 tsp finely grated ginger, 2 tsp Chinese five spice, 1/4 cup oyster sauce , 1 cup coriander leaves, 450g pkt fresh rice noodles.

Ingredients:

  • 1/4 cup peanut oil 
  • 6 purple Asian shallots, thinly sliced lengthways 
  • 1 cup Vietnamese mint leaves 
  • 1 pork fillet, thinly sliced 
  • 4 garlic cloves, thinly sliced 
  • 2 tsp finely grated ginger 
  • 2 tsp Chinese five spice 
  • 1/4 cup oyster sauce 
  • 1 cup coriander leaves 
  • 450g pkt fresh rice noodles 

Instructions

  1. Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add 8 mint leaves and fry for 30 seconds-1 minute or until crisp. Transfer to a plate lined with paper towel.
  2. Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
  3. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to heat. Use a fork to gently separate. Drain well.
  4. Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.