Ingredients
Cucumber
Spring onions
4 cloves garlic, chopped
3 tbs vegetable oil
1 lb lean minced pork
2 tbs rice wine or dry sherry
2 tbe Worcestershire sauce
1 tbs soy sauce
1 large onion, finely chopped
2 tsp brown sugar
3 fl oz chicken stock
Egg noodles
Method:
Peel cucumber and deseed. Cut into thin strips.
Cut spring onions into similar sized pieces. Arrange onions and cucumber on a serving plate and sprinkle a little of the garlic over. Set aside.
Heat 2 tbs oil in a large frying pan. When it is hot add the pork and fry until it loses its pinkness. Add the rest of the ingredients and bring to the boil. Cook for 10-15 minutes or until most of the liquid has evaporated. Cover the pan and remove from the heat whilst the noodles are being cooked.
Cucumber
Spring onions
4 cloves garlic, chopped
3 tbs vegetable oil
1 lb lean minced pork
2 tbs rice wine or dry sherry
2 tbe Worcestershire sauce
1 tbs soy sauce
1 large onion, finely chopped
2 tsp brown sugar
3 fl oz chicken stock
Egg noodles
Method:
Peel cucumber and deseed. Cut into thin strips.
Cut spring onions into similar sized pieces. Arrange onions and cucumber on a serving plate and sprinkle a little of the garlic over. Set aside.
Heat 2 tbs oil in a large frying pan. When it is hot add the pork and fry until it loses its pinkness. Add the rest of the ingredients and bring to the boil. Cook for 10-15 minutes or until most of the liquid has evaporated. Cover the pan and remove from the heat whilst the noodles are being cooked.