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Hoisin Pork Stir Fry
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Place the capsicum in a bowl of iced water and set aside until ready to serve. Drain.
- Cook noodles according to pack directions. Drain, drizzle with a little oil and toss to coat.
- Heat half the oil in a wok over high heat. Pour in the egg and swirl to coat the base. Cook for 1-2 minutes until just set. Slide the omelette out onto a chopping board and roll into a log. Slice into ½ cm strips and set aside.
- Season the pork with salt and white pepper. Return the wok to high heat with the remaining oil. Add the pork and cook, stirring, for 1-2 minutes until the pork changes colour. Add the cashews and edamame, cook for 1 minute before adding the hoisin sauce and carrots. Cook, stirring constantly for 2 minutes. Remove from the heat and add the capsicum, most of the coriander and lime juice. Toss a few times until well combined.
- Divide the stir fry between bowls and top with omelette strips and the remaining coriander.
