An oriental-inspired quick stir-fry recipe with spring onions, ginger, noodles, oyster and hoisin sauce, and Chinese five-spice powder.
SERVES 4
- 450g lean beef mince
- 1–2 tsp soft brown sugar
- 2 tbsp Schezuan or oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 125ml water
- 250g rice noodles
- 2 tbsp sesame or vegetable oil
- 1 x 5cm piece of fresh root ginger, peeled and finely chopped
- 4 spring onions, finely chopped
- 2 tsp Chinese five-spice powder
- Salt and freshly milled black pepper
- 1–2 tbsp cornflour
- 1–2 tbsp sweet sherry
- Shredded spring onions, to garnish
- In a small bowl, mix together the sugar, sauces and water. Cover and set aside.
- Cook the noodles according to the packet instructions, then drain and toss in half the oil.
- Heat the remaining oil in a large, non-stick wok or shallow frying pan. Add the ginger and spring onions, and stir-fry for 30 secs. Add the beef and stir-fry for 5–10 mins until brown, then add the Chinese five-spice powder and sauces, and stir-fry for a further 5–10 mins. Season well.
- Mix together the cornflour and the sherry, add to the wok or pan, and stir gently.
- Serve on a bed of rice noodles garnished with the shredded spring onions.