Mortar and Pestle
MAKO Black Steel 
Just as Delicious
8 bunches baby bok choy or 4 large bok choy, halved lengthways
300g (about 11 oz) broccoli, cut into chunks
1 tbsp sesame oil
½ tsp sea salt
1 packet (about 270g or 9.5 oz) dried udon noodles
¼ cup oyster sauce
¼ cup light soy sauce
1 tbsp peanut paste or peanut butter
2 tbsp homemade chilli oil (or to taste), plus 1 tsp of the chilli powder from the oil
1 tbsp vegetable oil
1 onion, sliced
5 garlic cloves, finely chopped
500g (1 lb) pork mince
½ cup spring onions (scallions), finely sliced
Preheat oven to 200°C.
Place bok choy and broccoli on a roasting tray. Brush with sesame oil and sprinkle with salt. Roast for 15 minutes or until vegetables are charred at the edges. Set aside
Cook the udon noodles in boiling water according to the packet instructions. Drain and rinse under running water to cool.
While your noodles are cooking, make your sauce. In a large bowl, place the oyster sauce, soy sauce, peanut paste, chilli oil and chilli powder. Whisk until combined.
Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and garlic and stir-fry for about a minute. Add the pork and stir-fry for 3-4 minutes or until the pork is just cooked. Add the bok choy, broccoli, cooked noodles and your sauce mix. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Remove from heat and divide among serving bowls. Top with spring onion and drizzle with extra chilli oil if desired.
Absolutely Delish!
Oh I love sichuan…the zingy-ness just pops in your mouth, so when I saw this recipe I knew it was going on the menu!
Firstly, yes, I am now the proud owner of a jar of Homemade Chili Oil…it binds this dish together beautifully and I cant wait to try it in other dishes. The link for making the oil is in this recipe… so click it, be taken there and make it!
The main differences I went with for this recipe was that I used thinly sliced Pork Loin Steaks instead of mince, and I used hokkien noodles…but oh, that peanutty, chili, zingy sichuan flavours with pork….yummo!! I just need to practice my charring of the bok choy…it was good, but could have been better!