Last night I fancied some sort of tir-fry and so I flicked through my Big Book of Wok and Stir-Fry cookbook and found this tasty dish. It’s a nice recipe with plenty of flavour and you can vary the levels of spiciness by changing the curry paste that you use, and if you want it really spicy by bunging in more bird’s-eye chillies. The recipe calls for prawns, which I’m not that keen on, so I bought a couple of scallops from the fish counter in Sainsbury’s, roughly chopped them and used them instead.
200g of find rice noodles
1 tablespoon of curry paste, mild, medium or hot, to taste. (I used a Balti paste as that’s what I had to hand.)
1 teaspoon of ground turmeric
6 tablespoons of water
2 tablespoons of groundnut oil
1 onion, thinly sliced
2 large garlic cloves, thinly sliced
85g of tenderstem broccoli, cut into small florets
85g of fine green beams, cut into 1-inch lengths
100g of pork fillet, cut into thin strips
85g of cooked, peeled prawns
55g of Chinese leaves, or romaine lettuce, thinly shredded
2 spring onions, white parts only, thinly shredded
1 fresh bird’s eye chill, deseeded and thinly sliced
Sprig of coriander to garnish
Cook the noodles according to the packet instructions, drain and set aside.
In a small bowl, mix the curry paste, turmeric and 4 tablespoons of water, then set aside/
Heat a wok over a high heat and then add the oil. Add the onions and garlic and stir-fry for a couple of minutes, until the onion starts to soften.
Add the broccoli, beans and remaining 2 tablespoons of water to the wok and continue to stir-fry for a further 2-3 minutes.
Add the pork slices and cook for 2 minutes. Then add the prawns, Chinese leaves and chillies and continute to stir-fry for a further 2 minutes until the meat is cooked through and the vegetables and tender but still slightly al dente. Remove the meat and vegetables from the wok and keep warm.
Add the spring onions, curry paste mixture and noodles to the wok. Use two forks to mix the noodles and onions well together and cook for 2 minutes untile the noodles are hot and a dark golden colour. Returm the meat and vegetables to th wok, stir well to combine and cook for a further minute.
Serve immediately, garnished with a sprig of coriander.