Name: Stir Fry Pork and Mushrooms
Prep time: 10 min
Cook time: 15 min
Ingredients: 500g pork fillet, thinly sliced; 2 teaspoons cornflour; 1/3 cup oil; 250g snow peas; 3 cloves garlic, crushed; 3 spring onions, sliced diagonally into 3-4cm pieces; 250g Swiss Brown mushrooms, sliced; 1/2 cup water; 2 tablespoons VEGEMITE; 2 tablespoons oyster sauce; 440g packet thin Hokkien noodles

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TOSS the pork in the cornflour. Heat half the oil in a wok and stir fry the pork for 4 minutes or until pale golden. Remove and set aside
HEAT 1 tablespoon of oil in the wok and stir fry the snow peas and garlic for 1 minute, remove and set aside. Heat the remaining oil and stir fry the mushrooms for 3-5 minutes
RETURN the pork and peas to the wok with the water, VEGEMITE, oyster sauce and noodles. Stir fry for a further 3-5 minutes until the noodles are well heated
SPOON into serving bowls. Serve immediately

TOSS the pork in the cornflour. Heat half the oil in a wok and stir fry the pork for 4 minutes or until pale golden. Remove and set aside
HEAT 1 tablespoon of oil in the wok and stir fry the snow peas and garlic for 1 minute, remove and set aside. Heat the remaining oil and stir fry the mushrooms for 3-5 minutes
RETURN the pork and peas to the wok with the water, VEGEMITE, oyster sauce and noodles. Stir fry for a further 3-5 minutes until the noodles are well heated
SPOON into serving bowls. Serve immediately

TOSS the pork in the cornflour. Heat half the oil in a wok and stir fry the pork for 4 minutes or until pale golden. Remove and set aside
HEAT 1 tablespoon of oil in the wok and stir fry the snow peas and garlic for 1 minute, remove and set aside. Heat the remaining oil and stir fry the mushrooms for 3-5 minutes
RETURN the pork and peas to the wok with the water, VEGEMITE, oyster sauce and noodles. Stir fry for a further 3-5 minutes until the noodles are well heated
SPOON into serving bowls. Serve immediately