Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper. Boil the mixture until the sauce thickens. Step 1 Cook the rice according to package directions. Give the sauce a stir and then add it to the pan. When the pork is mostly cooked, add the cabbage and snap peas and stir-fry until the snap-peas are bright green.ĭrain the noodles when they’re cooked and toss with a bit of sesame oil to keep them from sticking together. Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Press the pork out into a flat layer and let it brown a bit before stir-frying. Instructions Cut pork into to 1-inch cubes Brown the cubed pork in a large fry pan or wok in the oil and butter. Make some space in the center of the pan and add the marinated pork. Add 1 tablespoon of sesame oil to the pan along with the garlic and ginger, and fry until fragrant (20-30 seconds).Īdd the celery, onion and carrots and stir-fry until the onions start to become translucent. When your vegetables are all chopped, start boiling the noodles and heat a large frying pan or wok over high heat. To prepare the sauce, add the chicken stock, oyster sauce, potato starch, and white pepper to a bowl and stir to combine. To marinate the pork, add the pork, Shaoxing, oyster sauce, and potato starch to a bowl and stir well to combine. If you prefer serving this over rice, then use rice. 1 teaspoon potato starch or corn starchīring a large pot of salted water to a boil for the noodles.16 oz. fresh chow mein noodles (boiled according to package directions).2 ½ oz. snap peas (10 snap peas, trimmed and sliced).Add the cornstarch slurry to the pan and stir fry until the sauce has thickened to your liking, 1 to 2 minutes. 2 ½ oz. carrot (~ 1/2 carrot, julienned) Add the cornstarch and water to a small bowl and stir to dissolve.2 ½ oz. onion (~1/2 small onions, sliced).2 ½ oz. celery (~1 rib, sliced at an angle).½ oz. garlic (~2 medium cloves, minced).Please look at the time stamp on the story to see when it was last updated.Ĭhef Rob Koeller, owner of Culinary Concepts and Hospitality Consultants, dropped by FOX59 Morning News to discuss the special day and share a recipe.
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