Pork with Sichuan vegetables

Pork with Sichuan vegetables

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g rice vermicelli
2 tablespoons oil
250g pork loin, diced
5 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
3 tablespoons tinned sichuan vegetables, chopped
5 leaves chinese cabbage, sliced
1 teaspoon light soy sauce
185ml pork stock or water

Method

  1. Soak the rice vermicelli according to the packet instructions, then drain well.
  2. Heat the oil in a wok or large heavy-based frying pan over medium–high heat. Add the pork and stir-fry until brown and crisp. Drain on paper towel.
  3. Pour off all but 1 tablespoon of the oil from the pan and cook the garlic, ginger and mustard greens over medium heat until the garlic and ginger are soft and golden. Add the cabbage and stir-fry for 2 minutes, then add the soy sauce and stock and bring to the boil. Add the rice vermicelli and cook until all of the liquid is absorbed. Stir through the pork until heated through. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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