Recipes

Serve this pork stir-fry over a bed of crispy vermicelli. Use one portion from a pack of Changs Rice Vermicelli. To make the noodles crispy fill a medium sized pan two thirds full with vegetable oil. Cook one noodle portion at a time in hot oil. The noodles are ready when puffed, crispy and white. Use to stir through stir-frys or salads or as the base of a stir-fry dish.

Cooking time: 15 minutes
Serves: 4
Degree of difficulty: easy

• 500g pork fillet, cut into strips
• 1 tablespoon Changs Dark Soy Sauce
• 2 tablespoons sherry
• 2 tablespoons oil
• 1 tray oyster mushrooms
• 4 shallots cut into 5cm lengths
• 1 cup chicken stock
• ¼ cup Changs Oyster Sauce
• 2 teaspoons Changs Sesame Oil
• 2 teaspoon cornflour
• 1 cup roasted cashew nuts
• Changs Rice Vermicelli cooked as crispy noodles to serve

Combine the pork strips with dark soy and sherry, stand for 10 minutes.

Heat the wok or large heavy based pan until very hot, add the half oil. Add the oyster mushrooms and shallots; cook stirring for 2 minutes or until mushrooms are just tender, set aside.

Reheat wok. Add remaining oil to hot wok, Cook pork in two batches. Remove and set aside.

Add combined stock, oyster sauce, sesame oil and cornflour to wok; stir constantly over medium heat until mixture boils and thickens. Return pork and mushrooms and shallots to wok; toss to gently combine. Add cashews, stir and serve immediately over the crispy noodles.

Stir fry Success

Have all the ingredients ready before you start.

Heat the wok or pan over a medium to high heat for 2 minutes before adding oil, then heat oil for about 30 seconds to 1 minute before starting to cook.
Add the meat in 2 or 3 batches. Adding it all at once lowers the temp and stews the meat, making it tough.