Gai larn and barbecued pork stir-fry

all details

Don't worry if you can't identify the amazing greens in your local Asian store. If it has thick stalks, it will be good steamed, stir-fried or boiled; it if has small, round leaves it will add crunch, colour and flavour to soups and steamboats.

Ingredients

  • 1 tbsp peanut oil
  • 3 cloves garlic, finely chopped
  • 2 tsp fresh ginger, grated
  • 2 small fresh red chillies, finely chopped, or to taste
  • 1 bunch gai larn, cut into 4cm lengths
  • 1/2 cup chicken stock
  • 500g barbecued pork, sliced
  • 2 tbsp oyster sauce, mixed with 1 tbsp water

Method

Heat oil in wok and when hot add garlic, ginger and chillies and stir-fry until fragrant. Add gai larn stems and stir 1-2 minutes, add gai larn leaves and chicken stock, cover and cook for 2-3 mins.Add pork and stir until heated through. Remove from heat and drizzle with oyster sauce.

To serveĀ 

Serve with steamed jasmine rice.

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  • Main Ingredients - Pork
  • Cuisine - Chinese
  • Course - Main-course

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July