Ingredients
- 300 g pork fillet (tenderloin)
- 3 tablespoons Chinese cooking wine or dry sherry
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 bunch spring onions
- 200 g snow peas
- 350 g bok choy
- 250 g medium Chinese egg noodles
- 1 tablespoon peanut oil
Preparation
- Trim any excess fat from the pork and cut the fillet across into 5 mm slices, then cut each slice into 5 mm strips.
- Put the pork strips into a bowl with the Chinese cooking wine or sherry, soy sauce and 1 teaspoon of the sesame oil.
- Toss, then set aside to marinate while preparing the vegetables.
- Cut the spring onions across in half, then into shreds lengthwise.
- Halve the snow peas lengthwise.
- Trim the bok choy and tear into large bite–sized pieces.
- Bring a large saucepan of water to the boil.
- Add the noodles and stir, then cover the pan, reduce the heat and simmer for about 3 minutes, or according to the instructions on the packet, until the noodles are cooked and tender.
- Meanwhile, heat a wok or large frying pan until hot, then add the peanut oil and swirl it around.
- Add the pork strips, reserving the marinade, and stir–fry over a high heat for 3 minutes, or until the meat is lightly browned and tender.
- Remove from the wok and set aside.
- Add the snow peas to the wok and stir–fry for 30 seconds, then add the spring onions and bok choy, and stir–fry for a further 1 minute.
- Return the pork to the wok, together with the reserved marinade, and stir–fry all together for a further 1–2 minutes, or until everything is piping hot.
- The bok choy should have wilted, but still be a bit crisp.
- Drain the noodles well and toss with the remaining 3 teaspoons sesame oil.
- Spoon onto warmed serving plates.
- Divide the stir–fried pork and greens among the plates and serve.