Wash and trim Pork Neck steak/Chicken fillets, cut into slivers
2 cups corn flour ( maizena ) season with lemon black pepper, garlic salt, garlic flakes, paprika.
2 eggs, lightly beaten with a little milk added. Dip meat into cornflour, coat well then add to egg mixture. Heat a large saucepan with canola oil and quickly fry the meat turning until browned and crisp. Drain on paper towels.
Preheat oven to 180 C
In a bowl mix together the following ingredients:
3/4 cup brown sugar, 4 tbsp tomato sauce, 1/2 cup lemon juice, 1 1/2 tbsp light soy sauce, 4 tbsp sweet chilli sauce, 2 tsp garlic and ginger paste. Mix these ingredients then place meat in an ovenproof dish, throw the sweet and sour sauce over the meat and bake in oven for 20 mins stirring half way. Set aside.
1/2 packet Chinese egg noodles cooked according to packaging. Drain and set aside.
In your wok add 2 tbsp sesame oil add 1 chopped onion, 3 tsp garlic and chilli paste, 1 green chilli chopped. Stir fry for 1 minute. Add 1 small green pepper and 1 small yellow pepper and stir fry a further minute. Add 1 punnet chopped mushrooms. Add 2 tsp fish sauce, 2 tbsp light soy sauce and cook a further min. Add 1/2 bunch chopped spinach, 1 punnet bean sprouts and stir fry until the spinach is just wilted.
Add your drained egg noodles and heat through. Add meat and residual sweet and sour sauce to wok and heat through. Taste for additional salt. Sprinkle with additional sesame oil and a sprinkle of sesame seeds. Add chopped coriander/parsley for garnish.
Source, prepared and posted by: Gail Haselsteiner