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 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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