Recipes

Preparation

Place vermicelli into a bowl, cover with boiling water. Stand for 10 minutes, drain and cut into short lengths. Combine the wine, soy sauce, stock and cornflour in a bowl. Heat the wok over a high heat, add oil and when hot, add pork and mushrooms, stir frying until the pork is browned. Add the spring onions, ginger and the sweet chilli sauce. Cook for a minute then stir in the cornflour mixture until it boils. Add the vermicelli and simmer stirring until liquid reduces. Garnish with coriander and serve.