Pork, Leek & Mushroom Stir Fry with Wonton Wafers. Looking for the perfect mid-week dinner? This classic stir-fry is packed full of delicious in-season flavours sure to leave you feeling satisfied.
Pork, Leek & Mushroom Stir Fry with Wonton Wafers
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.