A recipe for minced pork from Nisha Katona’s ” Pimp my Rice”. If you have any green beans then chop them up and add with the meat.
Ingredients
- 125 g minced pork
- ½ tsp light soy sauce
- ½ tsp Shaoxing rice wine
- ½ tsp toasted sesame oil
- 125 g fine rice noodles
- 1 tbsp sunflower oil
- 1 garlic clove finely chopped
- 1 cm fresh root ginger peeled and finely chopped
- 2 spring onions/scallions finely chopped, green parts reserved and sliced
- 1 tsp chilli bean paste
- 1 tbsp chopped coriander/cilantro leaves
- THE SHAOXING WINE SAUCE
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- ½ tsp salt
- ½ tsp sugar
- ½ tsp toasted sesame oil
- 240 ml chicken stock
Servings:
Instructions
- Mix the pork with the soy sauce, rice wine and sesame oil. Soak the noodles in hot water for 10 minutes until limp, then drain
- Heat a wok over a high heat and add the oil. Add the garlic and ginger and fry for 10 seconds. Add the pork and stir-fry, mashing and separating it. It needs to brown and this should take around 10 minutes.
- Add the spring onions/scallions and chilli paste and stir-fry for a few seconds.
- Meanwhile, make the sauce by combining all the sauce ingredients. Now pour the sauce into the meat and toss the ingredients together well.
- Add the noodles to the meat sauce mix and return the dish to a medium-high heat. It needs to boil. Reduce the heat to low and cook for a further 5 minutes until the noodles become soft and infused with flavour. Most of the liquid will need to evaporate.
- Serve sprinkled with the sliced spring onion/scallion greens and coriander/cilantro leaves.
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