BARBECUED PORK STIR- FRY

BARBECUED  PORK  STIR - FRY: 

Onthe table in 30 min

                                        

INGREDIENTS:

10  Chinese dried mushrooms
1  tbsp  peanut oil
1  tsp  sesame oil
2  cloves garlic, crushed
4  green onions, chopped
375  g  Chinese barbecued pork, sliced thinly
500  g  fresh thin egg noodles
3  tsp  cornflour
1  cup  (250ml) chicken stock
2  tbsp  soy sauce
1/2  tsp  ground cumin
1/2  tsp ground coriander
250  g snow  peas, halved
4  cups (320g) shredded Chinese cabbage
1  cup (80g) bean sprouts

METHOD:

• Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes. Drain mushrooms, discard stems, slice caps thinly.
• Combine peanut oil, sesame oil, garlic and onion in large microwave - safe bowl; cook, uncovered, on HIGH (100%) 1 minute.
• Add mushrooms, pork and noodles. Stir in blended cornflour and stock, sauce and spices; cook, uncovered, on HIGH (100%) 6 minutes, stirring once during cooking.
• Add snow peas, cabbage and sprouts; cook, uncovered, on HIGH (100%) about 3 minutes or until mixture boils and thickens slightly.