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Pork, Leek and Mushroom Stirfry with Wonton Wafers

William Meppem

Pork, Leek and Mushroom Stirfry with Wonton Wafers recipe, brought to you by MiNDFOOD.

Pork, Leek and Mushroom Stirfry with Wonton Wafers

Serves 4

20 wonton wrappers

olive oil cooking spray

2 tbsp sesame seeds, toasted

2 leeks, trimmed and washed

1 cup vegetable oil

500g pork fillet or pork steak, cut into thin strips

100g shiitake mushrooms, trimmed and sliced

100g oyster mushrooms, cut in half

½ cup cashew nuts

¼ cup oyster sauce

100g enoki mushrooms, trimmed and broken into smaller pieces

steamed rice, to serve

1 Preheat oven to 180C. Put wonton wrappers on a large baking tray. Spray with olive oil and sprinkle with sesame seeds. Bake for 8-10 minutes or until light, golden and crisp. Transfer to a wire rack to cool.

2 Cut two 6cm lengths from a leek. Finely shred. Thinly slice remaining leek and set aside for stir-fry.

3 Heat vegetable oil in a wok over medium-high heat. Cover a plate with paper towel. Add a third of the shredded leek to hot oil. Cook for 1 minute or until crisp and golden. Remove leek from oil with a slotted spoon and put on paper towel. Cook remaining shredded leek. Drain oil from wok, leaving 1 tsp. Return wok to heat.

4 Add a quarter of the pork to hot wok and stir-fry until browned. Transfer to a plate. Stir-fry remaining pork, adding more oil if required. Stir-fry sliced leek for 1-2 minutes or until soft. Transfer to pork. Add shiitake and oyster mushrooms to wok and stir-fry for 2 minutes or until golden. Stir nuts and oyster sauce through mushrooms. Return pork and leek to stir-fry with enoki mushrooms. Toss until well combined and heated through.

5 Spoon rice into bowls. Top with stir-fry and sprinkle with crispy leek. Serve with a small stack of wonton wafers.

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