Wok tossed hoisin veal, Asian vegetables & noodles
Method
Prepare noodles for stir-frying according to packet instructions.
Place veal in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Cook veal, in batches, for 1-2 minutes or until browned. Set aside on a plate.
Add remaining oil to wok over medium-high heat. Add ginger and onion and stir-fry for 1-2 minutes. Add stir-fry vegetables and cook for 2-3 minutes. Add mushrooms and cook for 1 minute. Stir in hoisin sauce and 2 tablespoons water and cook for 1 minute. Return veal and noodles to wok and toss to heat through.
Serve veal stir-fry sprinkled with coriander sprigs.
Tips
When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour. The second side will take a little less time to cook.
Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
You can also use dried udon, soba or ramen noodles prepared according to packet instructions for this recipe.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.