We let it rest in the marinade for about five minutes, then fried it in our wok at a very high temperature. The hot oil spat everywhere when we added the pork, and the sides of the wok misted up.
When the pork was cooked, we started work on the vegetables. We chopped up onion, carrot, capsicum and mushrooms, then fried them up in the marinade left over from the pork.
When the onion was soft and the carrots no longer crunchy, we added the pork and the noodles.
We gave it a stir and poured some more marinade over the top, then generously spooned it out.
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