This unusual and tasty stir-fry recipe mixes the flavours of pork, Chinese wine and three types of mushrooms
Prep time: 10 mins
Cooking time: 10 mins
4 tbsp vegetable oil
200g minced pork
3 tsp fresh root ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
4 tbsp Shaoxing wine or dry sherry
2 tbsp light soy sauce
1 pointed green cabbage, finely shredded
50g fresh or re-hydrated shiitake mushrooms, finely sliced
50g fresh oyster mushrooms, finely sliced
50g fresh chestnut or button mushrooms, finely sliced
400g fine rice noodles, cooked to pack instructions
8 spring onions, shredded into 5cm strips
Toasted sesame seeds, to garnish
1. Add 2 tbsp oil to the wok. Heat, coat the wok and stir fry the pork until tender and crispy. Remove and set aside.
2. Add the remaining oil to the wok, heat and add the ginger and then the garlic. Stir fry for a few seconds until the aroma is released. Then add the Shaoxing wine and soy sauce.
3. Add the cabbage and stir fry for 30 seconds until wilted. Then add the mushrooms, stir fry for a further 30 seconds to 1 minute until tender.
4. Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add a couple of tablespoons of water or stock if needed. Serve topped with toasted sesame seeds.