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.

Recipe «Five-spice pork and plum stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.