Green Been and Chilli Ginger Pork.

Hot blogs all. Tonight I got a spicey pork stir fry for you. This one totally woks!
If you are a regular reader of my blog, you will know that I love to stir fry. In blogs gone by, I have given many hints and tips on how to get the best from your wok. I have even included a section. ' Rules of the wok '. After all of that and a fair bit of practice you should be like: "My wokx so hot right now".
So if your wok skills rock. Get that 40,000 BTU propane burner fired up. Pull on the fire proof gloves. Break out the fire extinguisher. And lets wok this joint.
Ingredents:
500g Free range pork ribs. Cut into strips. Bones removed.
1 Small carrot. Sliced.
250g Green beans. Cut into thirds.
Big knob of ginger. Finley diced.
4 cloves of garlic. Finley diced.
125g of dryed green tea noodles. (Soba or Odon will also work fine.)
4 Table spoons of oyster sause.
1/2 Cup choped spring onions.
2 table spoons of Tabasco sauce.
2 table spoons of sweet rice wine. (Sweet sherry will be fine also).
1 table spoon soy sauce.
Fresh crached pepper.
1 fresh diced chilli. (Optional. With all the Tabasco, this could be considerd over kill).
Method:
Marinate the pork in the oyster, soy and tobasco sauce, along with the rice wine, garlic and extra chilli. Allow 20 minutes max for the marination time. While the pork is marinating, Cook the noodles according to the directions. Rince, drain, and set the noodles aside. Heat up your wok, and fry off the pork in a little sesame oil reserveing the marinade, and set aside. Cook the carrots and beans. When the beans and carrots are almost done, add the spring onions. Stir them through. Now return the rest of the ingredents including the marinade and noodles. Toss through and serve.
Serving:
I love to drink a dark ale, honey gold is best with this one.
This is a simple one bowl dish. No need for garnish or finery. Just use chopsticks.