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How to make Coconut and chilli pork stir fry

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1 tablespoon chilli paste
  • 3 garlic cloves, crushed
  • 1 1/2 tablespoons ginger, grated
  • 1/3 cup (25g) frozen shredded fresh coconut, thawed, plus extra to serve
  • 1/3 cup (80ml) peanut oil
  • 450g pork fillet, cut into 1cm-thick slices
  • 2 bunches baby pak choy, halved lengthways
  • 1/2 bunch spring onions, chopped
  • 150g oyster mushrooms, halved
  • 2 tablespoons Chinese rice wine (shaohsing)
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 270g somen noodles (Japanese wheat flour noodles), cooked according to packet instructions, drained
  • Long red chilli, finely shredded, to serve

Method

  • Step 1 Combine the chilli paste, garlic, ginger, coconut and 2 tbs oil in a bowl. Place half the mixture in a separate bowl, add pork and turn to coat. Cover and set aside for 15 minutes to marinate.
  • Step 2 Heat 1 tbs oil in a wok or large frypan over high heat. Stir-fry pork for 2 minutes or until browned, then remove from pan and set aside.
  • Step 3 Blanch pak choy in boiling water for 2 minutes or until tender. Drain. Set aside.
  • Step 4 Return wok to high heat with remaining 1 tbs oil. Add spring onion and remaining coconut mixture and stir-fry for 1 minute. Add mushroom and stir-fry for 2 minutes or until fragrant. Add rice wine, soy and oyster sauce, and stir-fry for 1 minute. Return pork to wok and stir-fry for a further 1-2 minutes until warmed through.
  • Step 5 Divide noodles among bowls and top with pak choy, pork, shredded chilli and extra coconut to serve.