Plum And Ginger Pork Stir Fry - cooking recipe

Ingredients

8.75 oz egg noodles
1 1/4 cups vegetable stock
2 tbsp hoisin sauce
1 tbsp cornstarch mixed with 1 tbsp cold water
2 tbsp oil
12.25 oz pork tenderloin, sliced
1 None orange pepper, halved, seeded, sliced
6 None plums, halved, pitted
3.5 oz baby corn, halved
6 oz bok choy, separated
1 inch fresh ginger, peeled, shredded
3 None green onions, thinly sliced

Preparation

Cook noodles in lightly salted boiling water until al dente. Drain.
Meanwhile, mix together vegetable stock, hoisin sauce and cornstarch slurry. Set aside.
Heat 1 tbsp oil in a large frying pan or wok. Stir-fry pork for 4 mins, until browned and cooked to your liking. Set aside. Add remaining oil and saute orange pepper for 4 mins, until softened. Add plums and baby com. Stir-fry for 2 mins. Add bok choy and ginger and stir-fry for 1 min. Add stock mixture and heat until thickened. Return pork to pan along with noodles. Toss until heated through.
Sprinkle with sliced green onions. Serve immediately.