Stir-fried barley with pork
1¼ cup(s), (250g)
Lean pork leg steak
400 g, (Buy 500g) fat trimmed, thinly sliced
2 clove(s), crushed
2 tsp, finely grated
100 g, sliced
200 g, halved
1 bunch(es), sliced into 4cm lengths
Reduced salt soy sauce
1 tbs, Japanese rice wine
⅓ 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.