Pork Fillet Stir-Fried with Ginger

Pork Fillet Stir-Fried with Ginger
Serves: 4
Preparation Time: 15 mins
Cooking Time: 20 mins

INGREDIENTS
500g Valley Butchers pork fillet, trimmed
200g dried rice stick noodles
30ml peanut oil
20ml sesame oil
2 cloves garlic, finely chopped
Small knob ginger, finely chopped 1 brown onion, cut into thin wedges
1 red capsicum, cut into strips
1 cup broccoli, cut into small flowerettes
1 cup snow peas
1 bunch bok choy stems, separated and chopped
30ml soy sauce
30ml oyster sauce

METHOD
Slice the pork fillet thinly across the grain, place in a bowl. Add garlic, ginger and sesame oil.

Place noodles in a heatproof bowl. Cover with boiling water, let stand for 4 minutes, drain.

Heat wok over high flame until hot. Add 10ml peanut oil and cook the pork in three batches, stir-fry for 2 minutes until cooked. Repeat with remaining pork adding more oil to the wok if needed.

Add 10ml peanut oil to the hot wok. Add onion and capsicum and stir fry for 1 minute. Add broccoli and bok choy.

Add 30ml water to produce steam and cover wok with lid. Cook for 2 minutes.

Add remaining vegetables, noodles, soy and oyster sauces and toss to combine.

Add the pork fillet and any juices and toss until heated through. Serve immediately.

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