Serves

Preparation

10min

Cooking

5min

Skill level

Easy
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Average: 4.9 (6 votes)
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Ingredients

  • 1 tbsp vegetable oil
  • 10 cm piece cured pork, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 tbsp Chinese cooking wine
  • 2 young garlic shoots, sliced into 5 cm lengths
  • 200 g ox liver or porcini mushrooms, sliced
  • 200 g shiitake mushrooms, sliced
  • pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Bring a pan or wok to smoking hot. Add the cured pork and cook for 2 minutes.

Add the red and green peppers, cooking wine and garlic shoots, and stir-fry for 1 minute. Add the mushrooms and stir-fry for a further minute. Season with salt.