Recipe Cuisine: Others
Theme: Fast & Fab
Hoi Sin Pork and Pea Hokkien Fusion
By: A. Donovan
Ingredients
- Lean Pork Sizzle Steaks sliced on angle
- 4 tablespoons Lee Kum Kee Hoi Sin Sauce
- 1 tablespoon grated ginger
- Handful of baby peas at room temperature
- 1 large carrot, julienned
- 1 grated garlic clove
- 2 tablespoons soy sauce
- 1 thinly sliced brown onion
- 2 tablespoons sesame oil for wok frying
- Pack of Hokkien noodles
- Shallots julienned for garnish
- 2 tablespoons of sesame oil for wok cooking
- Rice wine vinegar
- Level teaspoon of bicarbonate of soda
- Level teaspoon of black pepper
- Tablespoon of sweet chilli sauce
- 1/2 teaspoon of Sambal Chilli Sauce
Product used in recipe
- LEE KUM KEE - HOI SIN SAUCE
Method
- Mix Lee Kum Kee Hoi Sin Sauce, soy sauce and Chilli sauces in a large bowl. Add garlic, ginger, onion carrot and black pepper.
- Add rice vinegar to the top of the mix then immediately add bicarbonate of soda, wait for 30 seconds for the magic frothy aeration reaction to complete, then mix the pork into the mixture.
- Fill a large saucepan with water and bring to a fast-boil
- Heat the sesame oil in wok on high.
- Add the Hokkien noodles to the fast-boiling water and stir until loosened, cook for 3 minutes.
- While the noodles are cooking, add the pork mix to the very hot sesame wok, stir constantly until just cooked through then add another tablespoon of Lee Kum Kee Hoi Sin Sauce.
- Add baby peas, turn down temperature and continue cooking until pork is slightly browned and glistening from the magic rice vinegar & bicarb treatment.
- Drain Hokkien noodles, distribute into warmed bowls & top with Pork stir fry mixture.
- Serve with with julienne shallots garnish.
- 幸福
