This favourite Chinese meal is quick and simple to prepare, and makes a refreshing change for a midweek lunch or supper.
215 g (10 oz) egg noodles
1 tbsp Chinese wine, or dry sherry
1 tbsp light soy sauce
1 tsp sugar
450 g (1 lb) pork fillet, thinly sliced
3 tbsps oil
1 tsp grated root ginger
1 stick celery, sliced diagonally
1 leek, finely sliced
1 red pepper, cored, seeded and cut into strips
1 small can bamboo shoots, sliced
140 ml (1/4 pint) chicken, or other light stock
30 g (1 oz) peas
1 tsp cornflour
1 tbsp water
Salt and pepper
1 tbsp Chinese wine, or dry sherry
1 tbsp light soy sauce
1 tsp sugar
450 g (1 lb) pork fillet, thinly sliced
3 tbsps oil
1 tsp grated root ginger
1 stick celery, sliced diagonally
1 leek, finely sliced
1 red pepper, cored, seeded and cut into strips
1 small can bamboo shoots, sliced
140 ml (1/4 pint) chicken, or other light stock
30 g (1 oz) peas
1 tsp cornflour
1 tbsp water
Salt and pepper
method
1. Soak the noodles in hot water for 8 minutes, or as directed on the packet. Rinse in cold water and drain thoroughly
2. Combine the wine, soy sauce and sugar in a large bowl. Add the pork, mix together well, and set aside to marinate for at least 15 minutes.
3. Heat the oil in a large wok, and add the ginger, celery and leek. Stir-fry for 2 minutes.
4. Add the red pepper and bamboo shoots to the wok, and stir-fry for a further 2 minutes.
5. Remove the vegetables from the wok. Increase the heat and add the pork, reserving the marinade. Stir-fry the pork over a high heat for 4 minutes, or until cooked through.
6. Return the vegetables to the wok, mixing with the pork. Add the chicken stock gradually, stirring well between additions.
7. Add the peas and cook for 2 minutes.
8. Mix the cornflour to a smooth paste with the water. Add this to the marinade sauce and stir in well.
9. Stir the marinade sauce into the vegetables and pork in the wok. Mix well, until the sauce is evenly distributed and is thickened and smooth. Add the noodles and stir everything together thoroughly in the wok, until it has heated through.
10. Season to taste and simmer for 3 minutes before serving.
2. Combine the wine, soy sauce and sugar in a large bowl. Add the pork, mix together well, and set aside to marinate for at least 15 minutes.
3. Heat the oil in a large wok, and add the ginger, celery and leek. Stir-fry for 2 minutes.
4. Add the red pepper and bamboo shoots to the wok, and stir-fry for a further 2 minutes.
5. Remove the vegetables from the wok. Increase the heat and add the pork, reserving the marinade. Stir-fry the pork over a high heat for 4 minutes, or until cooked through.
6. Return the vegetables to the wok, mixing with the pork. Add the chicken stock gradually, stirring well between additions.
7. Add the peas and cook for 2 minutes.
8. Mix the cornflour to a smooth paste with the water. Add this to the marinade sauce and stir in well.
9. Stir the marinade sauce into the vegetables and pork in the wok. Mix well, until the sauce is evenly distributed and is thickened and smooth. Add the noodles and stir everything together thoroughly in the wok, until it has heated through.
10. Season to taste and simmer for 3 minutes before serving.
serving amount
serves 4
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