Bits of Carey

I don’t know about you, but this week I’m feeling and witnessing alot of negative energy that I do not enjoy nor entertain. So in the spirit of keeping things light and not taking yourself too seriously, I give you my pork stir fry recipe. It is a winner, winner, piggy dinner! xx

Honey and soy pork Stir fry
Serves: 4
Prep time: 10 minutes
Cooking time: +- 12 minutes

500 g pork loin or neck cut into thick strips
1 T garlic and ginger paste
1 chilli, chopped(if you don’t want it too hot, take seeds
out)
1/2 cup honey
1/4 cup soy sauce
3 T oyster sauce

2 T cooking oil
1 onion, sliced
1 cup julienned carrots
1 cup brocolli florets or mangetout
6 baby corns, halved lengthways
100 g pak choy (chinese cabbage), baby spinach or sliced cabbage
2 t corn flour

200g chinese egg noodles, cooked until aldente and refreshed
in cold water
3 T sesame seeds, toasted in a dry pan
handful of fresh coriander, roughly chopped

Combine the paste, chilli, honey, soy and oyster sauce
together. Add the pork strips and allow to marinate for 15 minutes at room
temperature.

Heat the oil in a wok and brown the pork strips(keep the
marinade aside for the sauce) in portions then remove from the wok.

Add more oil if necessary and fry the onion, carrots,
broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left over marinade together and
slowly add around the sides of the wok stirring all the while until the mixture
heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and
coriander. Keep on the heat until heated through.

Serve immediately!

TIPS:
For a variation, replace pork with chicken breasts or prawns.
I love using pork neck for this recipe, so succulent and tender.
Add bean sprouts and peanuts for extra texture and flavour.

What to do with left over braai?

We had loads of left over rump steak from our get together over the weekend. This always happens. Our eyes are too big for our stomachs and we cook too much! Copious amounts of cheese, snacks and wine gets consumed and by the time the food is ready – we are literally filled to the brim. But you all know me by now, “waste not, want not”.  After an indulgent night, a light and tasty stir fry was in order – using a medium-rare braaied rump steak, some veggies in the fridge, glass noodles in the cupboard and finishing off with some asian flavours…soya sauce, oyster sauce, coriander etc. P.s. I’m loving glass noodles, so light and quick to prepare, they look awesome and carry flavours very well.

This truly was a delight to eat on a hot summer’s evening…

You will need: 

Serves 2

1/2 packet of glass noodles

15 ml cooking oil

1 small onion, sliced

2 cloves garlic, crushed

1 chilli, chopped(remove seeds for a mild heat)

1 large courgette, thinly sliced with vegetable peeler

2 carrots, julienned

1/4 cucumber, cut into batons ( I just love fried cucumber!)

300 g left over medium rare rump steak

30 ml soy sauce

30 ml oyster sauce

handful of coriander

Pour boiling water over the glass noodles and stand for 5 minutes, then refresh with cold water.

In a HOT oiled wok, fry the onion, garlic and chilli briefly.

Add the courgette ribbons, carrots and cucumber to the wok and fry for 2 minutes.

Add the steak strips and heat through.

Pour the sauces around the sides of the wok and toss through, together with the noodles.

Add more soy sauce if needed.

Remove from the heat and add the coriander.

Eat asap!

If you are using raw steak, fry the steak first in the hot wok, then remove and continue frying the remaining ingredients, add back into the wok when it’s time to add the sauces etc.

Try with shredded left over chicken adding peanuts and sprouts…YUM!

If you have left over lamb chops, why not slice up the meat and toss it in a stir fry replacing the coriander with mint and soy/oyster sauce with sweet chilli or plum sauce?

Some other Asian inspired stir fries to try:

Sweet and sour chicken and veg chow mein

Beef stir fry in black bean sauce

Thought this may come in handy for some of you this week xx

P.s I’m extremely bummed that my favourite contestants, Justine and Chris, are out of the finals in Masterchef AUS. Julie = no comment.

C xx