zoom Stir-fry Pork with Water Vegetables and Noodles
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    Stir-Fry Pork with Water Vegetables and Noodles

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    Stir-Fry Pork with Water Vegetables and Noodles

    The Amoy Straight to Wok range is ideal for a mid-week meal when you want something tasty that is easy to prepare. The water vegetables and noodles can be kept in the store cupboard so you can make a Chinese stir-fry whenever you like.

    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 4


    • 2 tbsp vegetable oil
    • 2.5cm piece fresh ginger, peeled and finely chopped
    • 1 large clove garlic, finely chopped
    • 2 x 400g packs Waitrose Stir-Fry Pork with a Spicy Plum Sauce
    • 1 bunch salad onions, thickly sliced
    • 2 x 400g pack Amoy Straight to Wok Vegetables Water Selection, drained and rinsed
    • 4 x 150g pack Amoy Straight to Wok Medium Egg Noodles


    1. Heat the oil in a wok or large frying pan. Add the ginger and garlic and stir-fry for 30 seconds over a gentle heat before adding the pork. Increase the heat and stir-fry for 6-8 minutes, then add the salad onions and water vegetables and stir-fry for a further 2 minutes.
    2. Add the plum sauce and cook for 1 minute. Rinse the noodles under hot water, add to the pan and combine gently with the other ingredients using tongs or 2 forks. Continue cooking for 2 minutes, stirring, until piping hot. Serve immediately.

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    Cook's tips

    The garlic must be stir-fried over a gentle heat as it burns easily and then tastes bitter. If you do burn it, discard and start again.


    Average user rating

    5 stars