- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Advanced
The beauty of this stir-fry is that you get maximum flavour with just 10 minutes cooking time.
Ingredients
- 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
Method
- 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
Nutrition
1950 kj
Energy
22g
Fat Total
6g
Saturated Fat
5g
Fibre
26g
Protein
40mg
Cholesterol
1138.28mg
Sodium
3g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
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
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