Sticky Chinese Pork and Vegetables

Sticky Chinese Pork and Vegetables
(Recipe adapted

Serves: 4

600 grams pork fillet, thinly sliced
2 tablespoons brown sugar
1 1/2 tablespoons gluten free soy sauce
1/2 teaspoon Chinese five spice
2 teaspoons fish sauce
250 gram packet dried rice stick noodles
1 1/2 tablespoons vegetable oil
1 red onion, halved, cut into thin wedges
1 tablespoon grated ginger
2 teaspoons crushed garlic
1 teaspoon crushed chilli
1 red capsicum, thinly sliced
1 carrot, halved, sliced diagonally
1 teaspoon gluten free chicken stock powder
1/4 cup water
2 teaspoons cornflour
1 bunch baby pak choy, roughly chopped
250 grams snow peas, trimmed
1/4 cup gluten free oyster sauce
1/4 cup dry roasted peanuts
1 long red chilli, sliced diagonally

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

Prepare rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, chilli, capsicum and carrot for 5 minutes or until just tender. 

In a small jug mix stock powder, water and cornflour until combined.  

Add pork, pak choy, snow peas, stock mixture and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. 

Serve with rice noodles and sprinkle with peanuts and sliced chilli.