Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.
- 600 g pork fillets, sliced thinly
- 1⁄4 cup oyster sauce
- 3 tablespoons light soy sauce
- 3 tablespoons sherry wine
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin sauce (I use blue dragon brand.)
- 1 tablespoon brown sugar
- 3 garlic cloves, crushed
- 1 star anise, crushed
- 1⁄2 teaspoon five-spice powder
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
- 400 g baby bok choy (See note above)
- 1 red pepper, sliced thinly
- 100 g snow peas, trimmed
- 200 g bean sprouts
- 2 red chilies, sliced thinly
- 4 green onions, sliced thinly
- 300 g fresh noodles
- Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
- Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
- Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
- Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.