Pork with Szechwan Vegetable Recipe

Ingredients : Serves 3-4

125 g

250 g

2 tablespoons

5 cloves

2 teaspoons

1 piece

5 leaves

1 teaspoon

3/4 cup

Rice vermicelli

Pork

Oil

Garlic, finely chopped

Finely grated fresh ginger

Canned Szechwan vegetable, chopped

(about 3 tablespoons)

White Chinese cabbage, sliced

Light soy sauce

Pork stock or water

• Soak rice vermicelli in hot water for 10 minutes, then drain.

• Cut pork into very small dice.

• Heat oil in a wok or frying pan and when very hot, put in the pork and stir fry until brown and crisp.

• Remove from pan and drain on absorbent paper.

• Pour off excess oil from pan, leaving 1 tablespoon.

• On medium low heat fry garlic, ginger and Szechwan vegetable until garlic and ginger are soft and golden.

• Add cabbage leaves and stir fry for 2 minutes.

• Add soy sauce and stock and bring to the boil, then add rice vermicelli and cook until liquid is absorbed.

• Serve hot.