Pork Chow Mein




• 300g pork (leg)
• 120g soya bean sprouts
• ½ pack Go Tan wheat noodles
• 100g pak choi
• 50g shitake or Portobello mushrooms
• ½ red pepper
• 1 red onion
• 2 tsp corn flour
• 4 tbsp Blue Dragon soy sauce
• 4 tbsp Amoy oyster sauce
• 4 tbsp peanut oil
• 1 spring onion
• Salt and black pepper to taste


Cut the pork into small strips • Marinate in a mixture comprising 1 tbsp soy sauce, 1 tbsp oyster sauce, salt, pepper and 1 tsp corn flour • Boil up some salted water in a small pan • Add the noodles and turn off the heat • After 5 minutes, strain and rinse in cold water until entirely chilled • Keep for later • Chop the onion and the pepper into strips, slice the mushrooms and the pak choi, slicing through the stalks • Wash the soya bean sprouts and drain well • Place a tbsp of oil in a wok and fry the noodles, stirring continuously until they are golden all over • Save for later • Save for later • Cook the pak choi individually and make it sweat with the help of a few drops of water • Cook the meat on full heat, removing and repeat with the vegetables, adding first the onion and then the peppers and mushrooms and finally the soya bean sprouts • Prepare the sauce by adding the remaining 3 tbsp soy sauce, 3 tbsp oyster sauce, ½ cup of meat stock and 1 tsp corn flour • Return all the ingredients to the wok, mix and add the sauce. Serve once fully mixed

Tip: The cooking should be done in parts as heat sources in home kitchens do not have the power needed to match typical Chinese woks • The cooking should be quick and very hot

Pork Chow Mein