Gluten-Free Char Siu Pork Stir-Fry with Baby Corn and Beans
What You Will Need
Ingredients
- 200 g rice stick noodles
- 600 g pork shoulder thinly sliced
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 3 tbsp Lee Kum Kee Gluten Free Panda Brand Oyster Sauce
- 3 tbsp Honey
- 1 tsp Chinese five spice
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves of garlic crushed
- 1 red onion thinly sliced
- 1 red capsicum thinly sliced
- 100 g baby corn halved lengthways
- 250 g green beans trimmed
- 2 spring onions finely sliced
- 2 tsp sesame seeds lightly toasted in a dry pan
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine the pork slices with soy sauce, oyster sauce, honey, five spice and sesame oil. Toss well and set aside to marinate for 10 minutes while you prepare the vegetables.
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Heat a film of oil in a large frying pan or wok over medium-high heat. Add the garlic and red onion and stir-fry for 2 minutes until starting to soften.
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Add the marinated pork and stir-fry for 4–5 minutes until caramelised and just cooked through. Add the capsicum, baby corn and beans, and cook for another 3 minutes. Season with salt and pepper to taste, then remove from heat.
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Spoon the stir-fry over noodles and scatter with sliced spring onions and sesame seeds.