Chinese Mince Pork With Vegetables

1. 1

   Add 3/4 of the oil to a hot wok or large non stick frying pan ( a medium to high heat is required)

2. 2

   Throw in the fresh ginger, garlic and chilli and fry for 1 minute before adding the spring onion, fry for a further minute stirring once or twice so it does not stick

3. 3

   Seperate the pork mince then add to the pan and fry for 5 minutes until it starts to brown, stirring so it does not stick. Add the fresh basil, sugar, soy sauce and water and cook for a further 2 minutes.

4. 4

   Spoon this mixture onto a dish then add the remaining oil to the wok/pan and throw in the mushrooms, fry for a couple of minutes then add the rice wine or sherry and black pepper. Once the mushrooms have absorbed most of the of the liquid spoon back in the pork mixture, add the Pack Choi and Peas, stir well then cover for 3 minutes,

5. 5

   Remove the lid, the vegetables should be lightly steamed yet retain their crunch. Pour over the sesame seed oil, stir well, sprinkle over the corriander then serve with noodles or steamed rice. Mmmmm

6. 6

   If you don't have a nut allergy sprinkle over some crushed peanuts or cashews

* Per serving · 4 servings · Values may vary.

No additional tips available.