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Coconut and chilli pork stir-fry
Coconut and chilli pork stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and vibrant stir-fry dish ready in minutes.
Ingredients:
  • 20.00 ml chilli paste
  • 3 garlic cloves, crushed
  • 30.00 ml ginger, grated
  • 25g coconut
  • 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
  • 40.00 ml Chinese rice wine (shaohsing)
  • 21.00 gm soy sauce
  • 48.80 gm oyster sauce
  • 270g somen noodles (Japanese wheat flour noodles), cooked according to packet instructions, drained
  • Long red chilli, finely shredded, to serve
Instructions:
  • In a bowl, mix together the chili paste, garlic, ginger, coconut, and 2 tablespoons of oil. Transfer half of the mixture to a separate bowl, then add the pork and coat it well. Cover and let it marinate for 15 minutes.
  • Heat a tablespoon of oil in a hot wok or large frypan. Sear the pork until browned, approximately 2 minutes, then transfer to a plate and set aside.
  • Boil pak choy until tender for about 2 minutes. Drain and set aside.
  • Heat wok over high heat with 1 tablespoon of oil left. Stir in spring onion and leftover coconut mixture, stir-fry for 1 minute. Toss in mushrooms, stir-fry for 2 minutes until fragrant. Pour in rice wine, soy sauce, and oyster sauce, stir-fry for 1 minute. Add pork back to wok, stir-fry for another 1-2 minutes until warmed through.
  • Serve by distributing noodles evenly into bowls and topping them with pak choy, pork, shredded chilli, and an extra sprinkle of coconut for added flavor.

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