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2 tbls sesame oil
500g pork or chicken strips
2 tbls Capilano Labonté Honey
1 cup cashews
1 onion, sliced
1 clove garlic
1 cup red capsicum, sliced
1 cup snow peas
1 tsp cornflour
1/4 cup sherry
2 tbls Capilano Labonté Honey, extra
1 tbls soy sauce
2 tbls vinegar
1 bunch bok choy, chopped
1 packet chilled hokkien noodles, prepared
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- Heat oil in wok. Quickly brown pork or chicken in three batches.
- As each batch is cooked (1-2 minutes), add a drizzle of Capilano Labonté Honey, cook for a further 30 seconds to glaze, then remove from heat and set aside.
- Add a little more oil and toast cashews, then set aside. Add onions, garlic, capsicum & snow peas to the wok.
- Stirfry for 1-2 minutes. Combine cornflour, sherry, extra Capilano Labonté Honey, soy sauce & vinegar.
- Add to wok with bok choy.
- Stir until leaves begin to wilt and sauce thickens.
- Return meat and cashews to pan. Add noodles, stir until all ingredients are combined and heated through.
- Serve immediately.
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