This "must try" recipe is made with free range pork medallions, baby corn, bok choy, fresh ginger and a killer hand mixed sauce, all served with fresh egg noodles.
20 Minutes. Free Range. Dairy Free.
300g free range pork loin steaks
2 x hokkein noodles
1.5 tablespoons soy sauce
1/2 tablespoon oyster sauce
2 tablespoons sesame oil
2 garlic cloves
2 bulbs bok choy
6 baby corn
Fill kettle with water and boil. Cut pork into 1cm strips. Combine in a bowl with grated ginger, crushed garlic and season with salt and pepper. Halve baby corn lengthways. Trim stalk end of the bok chok and roughly chop.
Stir-fry & cook noodles
Place noodles in a bowl and cover with boiled water. Drain after 5 minutes. Heat a wok or fry pan to high heat. Add a drizzle of olive oil. Stir-fry pork for 2 minutes until browned. Add baby corn, bok choy and premix sauce. Stir-fry for 2 minutes until bok choy has wilted. Remove from the heat.
Divide noodles equally among serving bowls. Spoon over the pork, vegetables and serve hot.
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