Five Spice Pork

A pungent mix of Szechuan peppercorns, cinnamon, cloves, fennel seed, and star anise. Spices extensively used in Chinese cooking.

Ingredients

• 400 g pork fillets; trimmed of all excess fat
• 250 g medium Chinese egg noodles
• 300 g snow peas or sugar snap peas
• 125 ml homemade vegetable stock
• 1 tablespoon canola oil
• 1 large onion; finely chopped
• 1 large garlic clove; crushed
• 1 tablespoon five-spice powder
• 2 red (yellow or orange) capsicums; seeded and thinly sliced
• salt and pepper; to taste
• fresh coriander leaves; to garnish

Methods

1. Cut each of the pork fillets across into 5 mm x 5 mm slices and strips. Cover and set aside
2. Cook the noodles in a saucepan of boiling water for 4 minutes, or cook or soak them according to the packet instructions. Drain well and set aside
3. While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot
4. Add the oil and swirl to coat the wok, then add the onion and garlic and stir-fry for 1 minute
5. Add the five-spice powder and stir-fry for another minute
6. Add the pork strips to the wok and stir-fry for 3 minutes
7. Add the snow peas or sugar snap peas and the capsicums and stir-fry for a further 2 minutes
8. Pour in the stock, stir well and bring to the boil
9. Add the noodles to the wok and stir and toss for 2–3 minutes or until all the ingredients are well combined
10. Season to taste and serve immediately, sprinkled with coriander leaves