Stir-fried barley with pork
- Total Time
Barley is a great fibre booster. Enjoy it with our authentic Asian pork stir-fry filled shiitake mushrooms, fresh ginger, mirin sauce and gai lan.
pearl barley1 ¼ cup(s), (250g)
olive oil1 tbs
trimmed pork leg steak400 g, (Buy 500g) fat trimmed, thinly sliced
garlic2 clove(s), crushed
Ginger2 tsp, finely grated
shiitake mushrooms100 g, sliced
Snow peas200 g, halved
Gai lan1 bunch(es), sliced into 4cm lengths
soy sauce, reduced-salt1 ½ tbs
mirin1 tbs, Japanese rice wine
sesame oil1 tsp
fresh coriander⅓ cup(s), leaves
- Cook the barley in a saucepan of boiling water for 30 minutes or until just tender. Drain. Refresh under cold running water. Drain well.
- Heat half the oil in a large wok over high heat. Stir-fry the pork, in 2 batches, for 2 minutes or until golden. Transfer to a bowl and cover to keep warm.
- Heat the remaining oil in the wok over high heat. Stir-fry the garlic and ginger for 30 seconds or until fragrant. Add the mushroom and stir-fry for 1 minute. Add the snow peas and gai lan and stir-fry for 2-3 minutes or until the vegetables are just tender.
- Return pork to the wok with the barley, soy sauce, mirin and sesame oil. Stir-fry for 2 minutes or until heated through. Sprinkle with coriander to serve.