Tags
Chilli, Chinese cabbage, Cornflour, Ginger, Noodles, Pepper, Pork, Samphire, Sherry, Soy Sauce, Spring Onions, Stock
Tonight we ended up in China again and as the last meal was a little non de-script, we thought we would try again. If you would like to see the blurb I wrote about China, please see here
Sunday saw us put our decoration up and cook a lovely roast pork and there was enough left over to feed an army and we didn’t want to waste it. We found a recipe in a book we have had for years and I could count on one hand how many times we have used the book. The recipe was Szechwan Noodles and the book is “Asian Cooking – recipes from the Far East. ISBN No 1-84100-120-1. The pork we had was slightly pink and would be great for recooking and warming through.
The noodles were cooked through for 2 minutes then removed from the pan. Heat the wok with a little oil and add the noodles and cook until beginning to turn golden and some will be crispy and this is the aim. When you are happy with the noodles place in a large warm serving dish and keep warm. Add the chilli, garlic,ginger and pork – which is cut into thin slices – into the wok and stir fry until the pork is browned and cooked through. The smell was lovely and already was tons better than the last attempt to cook Chinese food.
