The best stir-fries are made with bits and bobs you find in your fridge; you can mix any kind of vegetable and meat together as long as you have chilli, ginger, garlic and soya sauce.
I made this last night for me and my boyfriend. There was pork mince in the fridge so I decided to fry it in sesame oil but you can use any meat or you can leave it out (I’d suggest cubed chicken thighs).
INGREDIENTS
500 g pork/beef mince, room temperature
2 tsps Chinese 5 Spice
Sesame oil
Olive oil
4 garlic cloves
1 big knob of ginger, grated
2 red chillies, chopped
2 red onions, sliced
1 packet long stem broccoli, sliced lengthways
½ a punnet baby carrots, roughly julienned
2 packets instant noodles
Spring onions
Coriander for garnish
For the sauce:
4 tbsp of caster sugar (could be substituted for Xylitol)
4 tbsp rice wine vinegar
3 tsp sesame oil
5 tsp light soya sauce
120 ml of chicken stock
4 tsp cornflour
METHOD
Serves 4
Preparation
10 minutes
Cooking time 10 minutes
Get out all your ingredients, make sure you have different sized bowls for all the different ingredients. Preparation is key!!
Boil the kettle.
Sprinkle Chinese 5 spice over the mince and mix, cover and set aside.
In a bowl mix together the sauce ingredients, add boiling stock at the end. Mix thoroughly until the cornstarch has dissolved.
Place a large wok on high heat, once the wok is piping hot add ½ tbsp olive oil and ½ a tablespoon sesame oil. Fry the meat in batches to prevent the mince from boiling. I fried mine in 3 batches, adding oil throughout the process. Fry for at least 5 minutes, break down the mince with your wooden spoon, then stir occasionally until the meat is crispy. Crush in 1 clove of garlic per batch and distribute the ginger, leaving a bit for the sauce.
Place a sieve over a bowl, transfer the meat so the excess oil can drain.
Once the meat has finished cooking, add 1 tablespoon of olive oil to the wok and fry the leftover garlic, ginger and chilli. Add the sliced onions and fry for 3 minutes. Then add the carrots and broccoli. Fry for 2 minutes. Then add the mushrooms, fry for 30 seconds. Then add the sauce, turn the heat right up and boil for 3-4 minutes, or until the sauce has thickened and is shiny.
Boil the noodles for 2 minutes, without the flavour sachet.
Then add the noodles and the pork and mix. Sprinkle over spring onion and serve immediately.
