Based on this taste.com.au recipe

5 spice pork

We had an abundance of eshallots in the fridge, so google sent me to that recipe, and I changed it to:

Ingredients (serves 4)
1/4 cup (60ml) peanut oil
6 green eshallots, chopped
1 (about 600g) pork fillet, thinly sliced
4 garlic cloves, thinly sliced
2 tsp finely grated ginger
2 tsp Chinese five spice
1/4 cup (60ml) oyster sauce
1 cup coriander leaves
450g pkt fresh rice noodles (I used dried)

Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 6-8 minutes to heat. Use a fork to gently separate. Drain well.
Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.

I served with steamed carrot and beans.


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