Pork and Mushroom Stir Fry

Natasha Ignatiadis

Cook Time 15 minutes

Servings 4

Ingredients

350g Pork Scotch Fillet, cut into strips
350g mixed mushrooms (king brown, shimeji, chestnut/button)
2 cloves garlic, sliced
1 tsp ginger, grated
1 chilli, deseeded and finely chopped
150g fried tofu, cubed
150g baby corn
Vegetable oil
1 tsp sesame oil
2 tbsp oyster sauce
2 tbsp soy sauce less salt
1 tbsp shaoxing wine
2 tbsp corn flour, mixed with 1 tbsp water
½ bunch spring onions
½ garlic chives
200g chow mein noodles, or any Asian style noodle

Method

Place a wok on a medium heat.
Brown and seal the pork, take them out of the wok.
Then add mushrooms with a little more oil.
Stir in the garlic, ginger and chilli.
Return the pork strips back into the wok.
Add the sauces here?
Then add the baby corn and the fried tofu.
Cook the noodles, drain and add to the wok.
Add the rest of the sauce.
Stir through and serve.