Gai larn and barbecued pork stir-fry

Name: Gai larn and barbecued pork stir-fry
Cook time: 30 min
Cuisine: Chinese
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

Lynne Mullins

October 19, 2011

Stir-fried Chinese roast duck with snow peas and noodlesSupplied

Time:< 30 mins

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 serve
Serve with steamed jasmine rice.

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