Shredded Pork and Vegetables on Noodles

Serves 4-6


Ingredients:

300g lean pork
1 tbsp dark soy sauce
1 tbsp sweet sherry
1 tbsp cornflour
1 celery stick
½ medium carrot
6 small broccoli florets
6 small cauliflower florets
¼ red capsicum, cut into squares
1 small onion, sliced from top to bottom
¼ cup vegetable oil
1 cup chicken stock
1½ tsp cornflour, extra
4 bundles egg noodles


Method:

1. Cut the pork into fine shreds and place in a dish with the soy sauce, sherry and cornflour. Mix well and leave for 30 minutes.
2. Cut the celery and carrot into matchstick pieces. Cook all the vegetables in one-third of the oil for about 2 minutes. Remove and keep warm. Add the meat and marinade and another one-third of the oil. Stir-fry until it changes colour; then add the stock mixed with cornflour. Cook, stirring until the sauce thickens. Then return the vegetables. Mix well.
3. Drop noodles into boiling water to soften. Disentangle the bundles, remove and drain.
4. Cook the noodles in the remaining oil until well coated with the oil, transfer to a serving plate and pour on the meat and vegetables. Serve at once.