Five-spice pork and plum stir-fry

Cooking Meat Five-spice pork and plum stir-fry

If using a thick plum sauce for this five-spice pork stir fry, add an extra tablespoon of chicken stock.

Lables: High protein Low carb Lower gi Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine plum sauce, stock and Chinese five spice in a bowl. Place pork in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
  3. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
  4. Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add carrot and beans. Stir-fry for 2 to 3 minutes or until tender. Return pork to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through.

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1/3 cup plum sauce
2 tbsp Massel chicken style liquid stock
1/4 tsp Chinese five spice
500g pork leg steaks, thinly sliced
350g fresh chow mein noodles
1 tbsp vegetable oil
1 brown onion, cut into thin wedges
1 large carrot, peeled, halved lengthways, sliced diagonally
200g green beans, trimmed

Adv

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