Home Made Stir Fry

We use the method of stir frying to make use of all those bits and bobs that

end up lurking in the fridge.  After all this is the basis for Chinese food making the most

of what is available to them, although it does not strictly follow any Chinese recipes

We started by experimenting with flavours we knew worked and then just

played with whatever we had to hand

Getting the Pork started

We start off with blisteringly hot pan in which a small drop of cooking oil and then some sesame oil have been added

When the pan is really hot  the seasoned meat together with any flavourings spicing five spice ginger syrup etc have been added and cook through until thoroughly cooked and then add a little cornflour to thicken up and create a basting sauce

Once cooked tip off any excess oil and put the cooked meat into a bowl

Rinse out the wok with some water and swill it out 

losing the water - you don't need this to cook with

Put wok back on hob and get searingly hot again

 

 

 

Once the pan is really hot again start adding the vegetables this time using those that take the longest to cook first like carrotts and onions

 

 I then added in brussel sprouts peeled and quartered and got them heated through also

Then added the bought stir fry pack

 And got it all mixed in together

 Then added the Mangetout peas

 Keep the vegetables moving around the pan you want them cooked and crisp

Then we added in a sweet and sour sauce

 And stir it all around again

I had some partially cooked noodles in the pantry and added in one packet of these as there is quite a lot with out adding noodles but we always serve with noodles or rice

Add the meat and stir things all around again

 This is what we had for our tea tonight - home made stir fry

Are we not the lucky ones

And it tasted really good too

Pattypan