|125 ml||wine — white|
|45 ml||soy sauce|
|25 ml||tomato paste|
|30 ml||brown sugar|
|50 ml||sesame oil|
|3 cloves||garlic — cloves, finely chopped|
|15 ml||fresh ginger — finely chopped|
|4 bunch||spring onions — finely chopped|
|600 g||pork — cut into strips|
|salt and freshly ground black pepper|
|1||red pepper — sliced|
|1||yellow pepper — cut into strips|
|125 g||broccoli — broken into florets|
|75 g||peas — fresh|
|200 g||baby corn|
|500 g||noodles — egg|
|30 g||mixed bean sprouts|
1 Mix all the sauce ingredients
2 Heat 15 ml (1 T) of the sesame oil in a wok or pan and fry the garlic, ginger and spring onions over high heat for a few minutes. Remove from the pan.
3 Heat another 20 ml (4 t) of the sesame oil. Stir-fry the meat strips in batches until brown.
4 Season with salt and freshly ground black pepper and remove from the pan.
5 Heat the remaining 15 ml (1 T) oil and stir-fry the vegetables for a few minutes or until
glossy but still crisp.
6 Return the spring onion mixture and pork strips to the pan and pour over the sauce. Heat for 1 minute.
7 Blend the cornflour and water to make a paste and add it to the sauce in the pan. Boil for a few minutes or until the sauce thickens slightly.
8 Meanwhile cook the noodles until soft and drain.
9 Serve topped with the stir-fry. Garnish with the bean sprouts.