Tuesday, 2 February 2010

Pork Stir Fry.

this is our snazziest bowl.
it is square. it is deep. it is perfect for stir fries, pasta, and salad. it is always - ALWAYS - on the drying rack, because there is always someone in this house who has just used it.

this is also my superamazing chopsticks, as bought in the shop at the design museum in london last year for a measly £1.50. go there, honestly, it's one of the best museum shops i've ever seen. and I know museum shops, trust me.

ok, so, I make stir fries at least once a week. they're quick, and easy, and you can put anything in them. they're an excellent way to use up leftover meat, and they taste goooooood.
this one was especially good, because I marinated the meat beforehand.

this is a recipe for a one person serving.

a handful of pork (i used a boneless chop, but any leftover pork shall do)
1/4 red pepper
1/4 yellow pepper
1/4 red onion
1 small garlic clove

1 handful of chopped spring greens
1 handful of beansprouts

one bundle of rice noodles

splashes of:
soy sauce
lemon juice
worcester sauce

sprinklings of:
chilli powder
you can use different coloured peppers or onions, or add in other veg that you prefer, but if you're not sure which ones to add to the marinade, then leave them out. (I put only the peppers and onions in, and I would keep it at that.)

I use rice noodles (from Blue Dragon; I assume they are available at all good supermarkets) because I prefer them, but you can use any noodles you like, I guess! - just follow the instructions on the packet; most noodles require boiling or soaking in boiling water before being added to the wok/frying pan.
chop up the pork and all your veg into bitesize chunks, then add the first group of ingredients (pork, peppers, onions, garlic) to a tub or bowl. add to these the splashes and sprinklings, but leave the ketchup and honey for now.

put these in the fridge and leave them for a couple of hours - i left mine for about 2 hours and went to watch Misfits and read blogs, but you can leave them overnight or do this on a morning in preparation for an evening meal.

chop and wash the spring greens and pat them dry on kitchen paper - leave them to dry fully. this is how you make crispy seaweed, but you'd need to fry it in a separate frying pan for it to work properly!

when the pork is marinated, the spring greens dry and the noodles ready, start throwing them in a wok or large frying pan with a little oil and keep on stirring. I put the pork in first and let it brown off, then threw in the rest of the veg from the bowl, then the spring greens, then the beansprouts from the freezer.

add a teaspoon of honey and a squirt of ketchup; keep on stirring...

add the noodles; and stir until they're covered in the sauce. everything should now be cooked thoroughly - the food should only be in the pan for a few minutes total!


- jenn.

1 comment:

  1. This was a bloody good stir fry I must say. When you left it on the side I was very tempted to steal it...alas I didn't.