GINGER PORK WITH BABY CORN, BOK CHOY & EGG NOODLES

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.

Serves 2.

Ingredients
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
2cm ginger
2 bulbs bok choy
6 baby corn

Prepare ingredients
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.

To serve
Divide noodles equally among serving bowls. Spoon over the pork, vegetables and serve hot.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 20, 2016 by Timothy Ryder
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