| Preparation time: 30 minutes | | | | pork begins to change colour. |
| Total cooking time: 15 minutes | | | | 2. Then add the cabbage, the shoshoyu, the mirin, the |
| Serves: 4 | | | | noodles, the Worcestershire sauce, the sugar and 2 |
| Ingredients for japanese fried pork: | | | | tablespoons water. Cover them and cook for about 1 |
| 1 tablespoon oil | | | | minute or so. |
| 150 g (5 oz) pork loin, thinly sliced | | | | 3. After that, add the bean sprouts and toss them well |
| 5 spring onions, cut into short lengths | | | | to coat the vegetables and the noodles in the sauce. It |
| 1 carrot, cut into thin strips | | | | should be served immediately, sprinkled with the |
| 200 g (6 1/2 oz.) Chinese cabbage, shredded | | | | shredded nori. |
| 500 g (1lb) Hokkien noodles, gently pulled apart to | | | | Nutritional Value for Japanese fried pork: |
| separate | | | | Protein 25 g; |
| 2 tablespoons shoshoyu | | | | Fat 8 g; |
| 1 tablespoon Worcestershire sauce | | | | Carbohydrate 93 g; |
| 1 tablespoon mirin | | | | Dietary Fibre 5.5 g; |
| 2 teaspoons caster sugar | | | | Cholesterol 40mg; |
| 1 cup (90 g/3 oz.) bean sprouts, scraggly ends | | | | Energy 2300kJ (550cal) |
| removed | | | | Hints for Japanese fried pork: |
| 1 sheet toasted nori, shredded | | | | 1. Finely shred the Chinese cabbage with a large, sharp |
| Directions for japanese fried pork: | | | | knife. |
| 1. When you will want to try this recipe, just follow this | | | | 2. Use your fingers to remove the scraggly ends from |
| small guidelines. First heat the oil in a large wok over | | | | the bean sprouts. |
| medium heat. Then stir-fry the pork, the spring onion | | | | 3. Stir-fry the pork, spring onion and carrot until the pork |
| and the carrot for about 1-2 minutes or so, or until the | | | | just changes colour. |