First of all, thank you to everyone who commented about last night’s dinner dilemma. And, because Vera asked, I’m going to start posting a few recipes. This one was arrived at by experimentation, in other words, throw it in and see what happens. Basically, you can use any kind of vegetable combo of choice. I use whatever I have leftovers of.
• Pork pieces or pork of choice diced/sliced thinly
• 1 bell pepper of choice (I like red)
• Fresh thinly sliced veggies of choice: carrots/mange tout/bean sprouts/sugar snap peas
• 1 medium onion sliced thinly
• 2 tbsp soya sauce
• 2 tbsp sherry
• 1 tsp chopped garlic or, 1-2 cloves as preferred
• 1 tsp chopped ginger or, thumb size piece diced
• 1 tbsp honey
• 1-2 tbsp five spice
• Chinese noodles — cook as per instructions.
It couldn’t be any easier than dicing and slicing everything and putting it in a large bowl with all the marinade ingredients and mixing them all together — cling film the bowl and refrigerate for at least 1 hour before cooking to let the flavours develop.
Get your noodles cooking and, while they are boiling, literally throw the contents of your pork and veggie bowl into a very hot oiled wok or frying pan (as large as possible) and cook through, thoroughly, for at least 3-4 minutes stirring constantly. Or, till the meat looks cooked.
I use pork loin because it cooks very quickly when sliced thinly. You don’t want to over cook either the meat or the veggies.
Serve the meat and veggies atop the noodles and, enjoy!
This can be served with rice, or even without if you have added enough bean sprouts and veggies, it’s substantial as is.