Bok Choy, Pork & Vermicelli St

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Minced pork		100g
Bok choy bulbs		2
Vermicelli		50g dried
Oyster sauce		1.5 tbsp
Sake		1 tbsp
Soy sauce		2 tbsp
Sugar		1 tsp
Chicken stock		50-60ml
Salt & pepper		a little

Method

Prep

10min

Cook

10min

Soak the vermicelli in hot water for 5-6 minutes to rehydrate.

Cut the bok choy into quarter lengthways then cut into 3 pieces each.

Put some oil in a frying pan and fry the minced pork on high heat until browned and separate.

Add the oyster sauce, sake, soy sauce and sugar. Stir-fry the pork well, then add the stock.

Add the central hard parts of the bok choy and fry for 2-3 minutes.

Add the top ends of the bok choy and rehydrated vermicelli and fry for 2-3 minutes until nicely browned.

Transfer to a serving dish and enjoy.

Tips & Note

●If you add the seasonings after the stock, the pork won't absorb the flavours, so fry the pork first with these before adding the stock.
●Don't overcook the bok choy, it will lose its texture. Cook quickly on high heat.

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