Mu Shu PorkOctober 9, 2014
A classic northern Chinese recipe encompassing a spectrum of textures and flavours.
Ingredients for two people
|2 tbs||vegetable oil|
|350 g||pork strips|
|2 tbs||soy sauce|
|1 tbs||white vinegar|
|2 tbs||oyster sauce|
|1||capsicum, thinly sliced|
|1 bag||button mushrooms, thinly sliced|
|2 bunches||bok choy, finely sliced|
|1 bunch||spring onions, thinly sliced|
For the pork
Heat half of the oil in a large frying pan or wok over a high heat and stir fry the pork for 3-4 minutes or until brown and cooked through. Transfer the pork to a large bowl and toss in the soy sauce, vinegar and oyster sauce.
For the veggies
In the same pan, heat the remaining oil in a frying pan or wok (again on a very high heat) and stir fry the carrot, capsicum, mushrooms, and the whites o f the bok choy for 3-4 minutes until just tender but still crunchy. Return the pork to the wok with the spring onions and the leafy greens of the bok choy. Toss to combine over high heat.
Divide this veggie packed dish with an extra sprinkling of the remaining spring onions. Dig in!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au