RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 500gm Coles Free range pork mince
• 1Tb Cobram Estate Classic Extra Virgin Olive Oil
• 1 Tb KEEN’s curry powder
• 1Tb fresh ginger, julienne
• 1 long red chilli, sliced, plus extra to serve
• 1 bunches gai lan (or any Asian green), roughly chopped
• 1 cup Oyster mushrooms
• 1 cup beansprouts, plus extra to garnish
• 200gm fresh flat thick rice noodles, rehydrated
• 2tsp Lee Kum Kee Pure Sesame Oil
• 100ml coconut milk
• 2 tbsp Lee Kum Kee Oyster Sauce
• 1 tbsp brown sugar
• 1 tbsp corn flour
• 1Tb crushed peanuts to garnish

METHOD :

• Heat oil over a high heat in a non-stick wok. Cook the pork for 5 minutes, breaking up with a spoon. Add in the KEEN’s curry powder, ginger, chilli and cook for 1 minute. Add in the Asian greens, mushrooms and stir fry for 2-3 minutes along with a splash of water to help steam the vegetables. Add coconut milk and stir through.
• Mix together the sugar, oyster sauce, sesame oil and cornflour in a small bowl and then add to stir fry.
• Add in the noodles and bean shoots and cook for 2 minutes until warmed through and sauce has thickened slightly. Remove from the heat and divide evenly amongst serving bowls. Scatter with extra bean sprouts, crushed peanuts and red chilli.