- 1/4 cup (60ml) peanut oil or grapeseed oil
- 300g pork mince
- 4cm piece ginger, cut into matchsticks
- 150g runner beans, sliced on an angle
- 1/2 bunch Chinese broccoli, cut into thirds
- 1/4 cup Chinese cooking wine (shaohsing) (see note)
- 2 teaspoons brown sugar
- 2 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons Chinese black vinegar (see note)
- 500g Shanghai noodles (see note), cooked, drained
- 10 garlic chives (seenote), cut into 3cm lengths
- Sesame oil, to serve
- Dried chilli flakes, to serve
- Step 1Heat 1 tablespoon oil in a wok or large frypan over medium-high heat. Stir-fry pork and most of the ginger for 4-5 minutes until cooked through. Remove mixture and set aside.
- Step 2Heat remaining oil in wok, then stir-fry vegetables for 30 seconds. Return pork mixture to wok, add wine and toss for 30 seconds, then add sugar, soy and vinegar and stir-fry for 1 minute. Add noodles and most of the chives, then toss until heated through. Divide among bowls, drizzle with sesame oil, then serve topped with chilli and remaining chives and ginger.
- Low carb
- Low kilojoule
- Low sugar
Chinese cooking wine (shaohsing), Chinese black vinegar, Shanghai noodles, and garlic chives, are available from Asian food shops and selected supermarkets.
- Author: Olivia Andrews
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au