Pork and Almond Stirfry

Healthy option for a lunch or dinner, yum



2 (about 400g) pork fillets, thinly sliced across the grain
2 red onions, cut into wedges
1 tbs finely grated fresh ginger
1/2 tsp Chinese five spice
1 tbs peanut oil
1/3 cup (60g) blanched almonds
200g snow peas, trimmed, halved lengthways
1 punnet baby corn, halved
1/2 cup (125ml) oyster sauce
200g fresh thin egg noodles


1. Combine the pork, onion, ginger and five spice in a large bowl. Heat half the oil in a wok over high heat. Add the almonds and stir-fry for 2 minutes or until golden. Transfer to a bowl. Add one-quarter of the pork mixture and stir-fry for 1-2 minutes or until golden. Transfer to a bowl. Repeat in 3 more batches with remaining mixture.

2. Heat the remaining oil in the wok. Add the snow peas and corn and stirfry for 1-2 minutes or until tender. Add the pork, almonds and oyster sauce and stir-fry for 1-2 minutes or until heated through.

3. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes to heat through. Drain well.

4. Place the noodles evenly among serving bowls. Top with pork stir-fry and serve immediately.
Recipe Source:

Recipe ID: 3263453