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Five-spice pork and fried shallot stir-fry
Five-spice pork and fried shallot stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 60ml peanut oil
  • 6 purple Asian shallots, thinly sliced lengthways
  • 250.00 ml Vietnamese mint leaves
  • 1 (about 600g) pork fillet, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 tsp finely grated ginger
  • 2 tsp Chinese five spice
  • 60ml oyster sauce
  • 250.00 ml coriander leaves
  • 450g pkt fresh rice noodles
Instructions:
  • In a wok over medium-high heat, sizzle the oil until shimmering. Cook one-sixth of the shallots until golden brown, about 1-2 minutes. Remove to a paper towel-lined plate using a slotted spoon. Fry 8 mint leaves until crispy, about 30 seconds to 1 minute. Transfer to the plate to drain.
  • Stir-fry a quarter of the pork in the wok for 2 minutes until browned. Transfer to a bowl. Repeat for the rest of the pork in 3 more batches. Stir-fry the remaining shallots, garlic, ginger, and five spice in the wok until golden. Add the pork and oyster sauce and stir-fry for 2 minutes until heated through. Remove from heat and stir in coriander and mint. Gently toss to combine.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 5 minutes to soften. Use a fork to fluff them up, then drain well.
  • Divide the noodles into serving bowls. Spoon the pork mixture over the noodles. Garnish with fried shallots and fresh mint leaves. Serve promptly.

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