Name: Chinese barbecued pork and mushroom stir fry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram dried rice noodles; 1 tablespoon sesame oil; 1 clove garlic, crushed; 1 fresh small red thai chilli, seeded, sliced thinly; 350 gram mushrooms, sliced thickly; 2 teaspoon cornflour; 1/4 cup (60ml) soy sauce; 600 gram chinese barbecued pork, sliced thickly; 1 tablespoon fish sauce; 3/4 cup (180ml) chicken stock; 8 green onions, sliced thinly

Chinese barbecued pork and mushroom stir fry

This Chinese barbecued pork and mushroom stir fry contains the lovely red-coated sticky pork, commonly known as char siu, that is a staple of Cantonese cuisine. It is widely available in Asian food stores.

chinese barbecued pork and rice noodle stir-fry

Ingredients

375 gram dried rice noodles

1 tablespoon sesame oil

1 clove garlic, crushed

1 fresh small red thai chilli, seeded, sliced thinly

350 gram mushrooms, sliced thickly

2 teaspoon cornflour

1/4 cup (60ml) soy sauce

600 gram chinese barbecued pork, sliced thickly

1 tablespoon fish sauce

3/4 cup (180ml) chicken stock

8 green onions, sliced thinly

Method

1.Place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.

2.Meanwhile, heat oil in wok; stir-fry garlic, chilli and mushrooms until mushrooms are just tender.

3.Blend cornflour with soy sauce in small jug. Add cornflour mixture to wok with pork, sauce and stock; stir until sauce boils and thickens slightly. Add noodles and onion; stir-fry until hot.

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Ingredients

Method

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