Wednesday, 5 August 2009

Pork and Watercress Stir Fry

Kenwood House yesterday was fantastic despite the weather. Hampstead Heath was very relaxing and there were amazing views of London.

The house is also lovely and tidy, I now only have the bedroom left to do, it feels very cathartic to clean everything from top to bottom and its amazing how dirty everything has got in such a short space of time. After all that cleaning I really don't want to stand in front of a stove for ages so stir fries are perfect. I had half a bag of watercress left from a potato salad and thought it would be perfect in a stir fry and I was right. It really did work well. I also used red peppers out the garden to make this and although they're tiny they are really sweet.

Pork and Watercress Stir Fry
(Serves 4)

1 tbsp sunflower oil
2 pork loin steaks, cut into strips
1 red or yellow pepper, deseeded and chopped into large chunks
1 red onion, chopped into large chunks
2 x 75g bags watercress
2 packs straight to wok egg noodles

For the Sauce
3 tbsp hoisin sauce
2 tbsp soy sauce
1 large knob of fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp rice vinegar or white wine vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended.

Heat the oil in a frying pan until very hot. Throw in the pork, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked, add the noodles and stir fry for a minute more. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving.

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