15 mins – SERVES 6
2 tablespoons Chinese dried mushrooms
1/2 cup baby corn (canned)
1 red pepper (capsicum)
2 cloves garlic, peeled and finely chopped
1 teaspoon fresh ginger
1/2 teaspoon crushed red peppers (add more for a spicier dish)
4 scallions (spring onions)
1 pound pork fillet
2 tablespoons honey
2 tablespoons tamarind paste or lemon juice
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 1/2 cups dried Chinese egg noodles
2 large JAZZ™ apples
2 tablespoons peanut oil or canola oil
Place dried Chinese mushrooms in a bowl. Boil enough water to cover the mushrooms. Allow them to absorb the water for 20 minutes. Meanwhile, drain the baby corn. Core red pepper, remove the white pith and cut the remaining red flesh into squares.
Put garlic and ginger in a bowl and add the crushed red peppers. Remove roots from scallions and slice into 5 or 6 pieces.
Remove any excess fat from the pork fillet. Using a sharp knife, slice the pork fillet into very thin slices.
Put honey into a bowl and add the tamarind paste or lemon juice, soy sauce and vinegar and mix well.
Fill a medium sized saucepan about three quarters full, place over a moderate heat and bring to a boil. When boiling, add Chinese egg noodles. Boil for 3 minutes, drain and set aside. Remove mushrooms from water and pat dry. Remove the stems and cut each remaining mushroom into 3 or 4 pieces. Wash and core the apples and cut into quarters, then each quarter into 3 pieces
Place a wok or a large frying pan over high heat and add oil. When oil starts to smoke, toss in garlic, ginger and crushed red peppers. Stir-fry for 30 seconds. Add pork and continue to stir-fry for 1 or 2 minutes or until the pork is just cooked. Add the mushrooms, red peppers, scallions, baby corn and the apples. Stir-fry for 3 minutes and pour in the honey mixture. Stir and cook for a further 2 minutes and then add the noodles. Continue to stir until the noodles are warmed through and the vegetables are just tender. Serve immediately.