Malaysian pork stirfry
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Serves : 4 › Preparation: 10 mins › Cook: 20mins
Ingredients: 250g dried rice noodles 2 tablespoons peanut oil 500g stir-fry pork strips 2 large brown onions, cut into wedges 2 long red chillies, deseeded, thinly sliced 1 bunch baby bok choy, leaves separated, stems sliced 1 lime, juiced 2 tablespoons kecap manis 1 tablespoon white sugar lime wedges, to serve |
Cook noodles following packet directions. Drain and set aside.
Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add one-third of pork and stir-fry for 2 minutes or until sealed. Remove to a plate. Repeat with oil and remaining pork in 2 batches.
Add remaining oil to wok. Add onions and stir-fry for 2 minutes or until tender. Add chillies and stir-fry for 1 minute.
Return pork and any juices to wok. Add bok choy stems. Stir-fry for 1 minute.
Combine 2 tablespoons lime juice, kecap manis and sugar in a jug. Pour over pork and stir-fry for 1 minute. Add bok choy leaves and stir to combine. Spoon stir-fry over noodles. Serve with lime wedges.
Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add one-third of pork and stir-fry for 2 minutes or until sealed. Remove to a plate. Repeat with oil and remaining pork in 2 batches.
Add remaining oil to wok. Add onions and stir-fry for 2 minutes or until tender. Add chillies and stir-fry for 1 minute.
Return pork and any juices to wok. Add bok choy stems. Stir-fry for 1 minute.
Combine 2 tablespoons lime juice, kecap manis and sugar in a jug. Pour over pork and stir-fry for 1 minute. Add bok choy leaves and stir to combine. Spoon stir-fry over noodles. Serve with lime wedges.
