Thursday, July 3, 2008

Pork Chow Mein

Pork Chow Mein
Serves 4

250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and sliced into thin shreds
100g/4oz French beans, topped and tailed
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1/2 teaspoon sesame oil

• Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain again, then toss with 1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the noodles, and stir-fry for 2–3 minutes with 1 tablespoon of the soy sauce, then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes. Add the salt, sugar, rice wine, remaining soy sauce and half the spring onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour on top of the noodles and sprinkle with the sesame oil and the remaining spring onions. Serve hot.

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