Wednesday, 23 August 2017

Chinese influenced pork steak with veggie stir-fry

Nick (Fielden's family butchers) has some really great bargains.  The veg dodger choose this particular treat of chinese style pork steaks.  I developed the idea into a full dinner by making a stir fry with egg noodles, vegetables, kidney beans and cashew nuts.

All ingredients from Todmorden market - Fielden's butchers, The Mediterranean Pantry, Oriental Foods and Garry the veg.

Ground nut oil
Spring onions
Chilli flakes
Red pepper
Baby cucumber
Soy sauce
Rice wine
Tomato ketchup
Kidney beans
Sesame oil
Chinese pork steaks
Cashew nuts

1.  Chop all veg into small pieces, as the cooking process is quite quick.
2.  In a hot wok fry spring onion, crushed garlic and finely chopped ginger in groundnut oil.
3.  Add chopped veg and stir-fry.
4.  Boil noodles in water.
5.  In a hot pan fry the pork steaks for about 4 minutes on each side.
6.  Drain the noodles.
7.  To the veg add drained noodles, soy sauce, rice wine, tomato ketchup and drained kidney beans.
8.  Toss the stir fry - and empty into serving bowl, top with cashew nuts.
9.  Serve, scoff, water veg dodger eat 3 pork steaks ... yes 3 ... but also seconds of noodles and veg.

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