- 6 spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 300g bag small broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- half a 250g packet of thick egg noodle
- 450g lean pork stir-fry
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 100g shiitake mushroom or chestnut mushrooms
- 180g jar Cantonese sweet and spicy stir-fry sauce
- 300g bag beansprout
The two most common beansprouts are the green-capped mung bean…
- handful roasted salted cashew nuts
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.
Making it spicyIt’s best to go for a brand of spicy stir-fry sauce with lots of flavour – the Good Food team like Lee Kum Kee and Blue Dragon.