Pork Mince Recipe
Ginger Pork Stir-fry
Serves 4
1 1/2 tablespoons peanut oil
1 stalk lemongrass, outer leaves removed, base very finely chopped
3cm piece ginger, peeled, grated (we cheat with both of these and use a jar in the fridge)
2 garlic cloves, crushed
400g pork mince
150g snow peas, sliced in half diagonally
125g baby corn, sliced in half diagonally
120g button mushrooms, sliced
1 red capsicum, deseeded, sliced
450g packet hokkien noodles, separated
1/4 cup ketcap manis
1 tablespoon soy sauce
12 cup coriander leaves
Heat a wok over high heat until hot. Add 3 teaspoon oil, lemongrass, ginger, garlic and mince. Stir-fry for 3 to 4 minutes or until mince is bornwed. Transfer to a plate. Add remaining oil to wok. Add vegetables. Stir-fry for 4 to 5 minutes or until just tender. Add noodles. Stir-fry for 1 to 2 minutes. Add mince mixture, ketcap manis and soy. Stir-fry for 1 minute. Stir in coriander. Serve.
Serves 4
1 1/2 tablespoons peanut oil
1 stalk lemongrass, outer leaves removed, base very finely chopped
3cm piece ginger, peeled, grated (we cheat with both of these and use a jar in the fridge)
2 garlic cloves, crushed
400g pork mince
150g snow peas, sliced in half diagonally
125g baby corn, sliced in half diagonally
120g button mushrooms, sliced
1 red capsicum, deseeded, sliced
450g packet hokkien noodles, separated
1/4 cup ketcap manis
1 tablespoon soy sauce
12 cup coriander leaves
Heat a wok over high heat until hot. Add 3 teaspoon oil, lemongrass, ginger, garlic and mince. Stir-fry for 3 to 4 minutes or until mince is bornwed. Transfer to a plate. Add remaining oil to wok. Add vegetables. Stir-fry for 4 to 5 minutes or until just tender. Add noodles. Stir-fry for 1 to 2 minutes. Add mince mixture, ketcap manis and soy. Stir-fry for 1 minute. Stir in coriander. Serve.
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