Pork Family friendly Main Asian

Coconut and chilli pork stir-fry

Name: Coconut and chilli pork stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 tablespoon chilli paste; 3 garlic cloves, crushed; 1 1/2 tablespoons ginger, grated; 1/3 cup (25g) frozen shredded fresh coconut, thawed, plus extra to serve; 1/3 cup (80ml) peanut oil; 450g pork fillet, cut into 1cm-thick slices; 2 bunches baby pak choy, halved lengthways; 1/2 bunch spring onions, chopped; 150g oyster mushrooms, halved; 2 tablespoons Chinese rice wine (shaohsing); 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 270g somen noodles (Japanese wheat flour noodles), cooked according to packet instructions, drained; Long red chilli, finely shredded, to serve

2 ratings

20m

15m

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by Warren Mendes

delicious. team

Oct 03, 2015

This fast, fresh stir-fry is ready in a flash.

1 tablespoon chilli paste
3 garlic cloves, crushed
1 1/2 tablespoons ginger, grated
1/3 cup (25g) frozen shredded fresh coconut, thawed, plus extra to serve
1/3 cup (80ml) peanut oil
450g pork fillet, cut into 1cm-thick slices
2 bunches baby pak choy, halved lengthways
1/2 bunch spring onions, chopped
150g oyster mushrooms, halved
2 tablespoons Chinese rice wine (shaohsing)
1 tablespoon soy sauce
2 tablespoons oyster sauce
270g somen noodles (Japanese wheat flour noodles), cooked according to packet instructions, drained
Long red chilli, finely shredded, to serve

Method

1.

Combine the chilli paste, garlic, ginger, coconut and 2 tbs oil in a bowl. Place half the mixture in a separate bowl, add pork and turn to coat. Cover and set aside for 15 minutes to marinate.
2.

Heat 1 tbs oil in a wok or large frypan over high heat. Stir-fry pork for 2 minutes or until browned, then remove from pan and set aside.
3.

Blanch pak choy in boiling water for 2 minutes or until tender. Drain. Set aside.
4.

Return wok to high heat with remaining 1 tbs oil. Add spring onion and remaining coconut mixture and stir-fry for 1 minute. Add mushroom and stir-fry for 2 minutes or until fragrant. Add rice wine, soy and oyster sauce, and stir-fry for 1 minute. Return pork to wok and stir-fry for a further 1-2 minutes until warmed through.
5.

Divide noodles among bowls and top with pak choy, pork, shredded chilli and extra coconut to serve.