Stir fry with pork & lamb chops
Feeling very depressed from long term illness and can hardly walk but had to create something beautiful for lunch. My oldest daughter is home on leave after a stressful 11 months. Too much vegetables and took an advantage to create something new.
Be the first to make this!
Ingredients
- 3 scallions finely chopped. 1 punnet, whole mushrooms. A head of broccoli florets. A head of cauliflower florets.
- 3 carrots, sliced and quartered. A bunch of spinach, roughly chopped. 1 glove of garlic, finely chopped.
- 2 Tbsp olive oil and 1 tsp of sesame oil. 2Tbsp thick soy sauce. 3 Tbsp Fish sauce, 1 Tbsp ground sechuan pepper. 4 pork and 4 lamb chops.
- 1 tsp salt. 1 tsp chili flakes. 1 tsp 5 spice. 2 tsp brown sugar or brown sherry.
- 1 tsp Texan steak spice. 3 Tbsp Rice wine vinegar.
- 2 Pkts 2 mins beef or chicken n oodles. 1/4 cup apple juice and 1/4 cup Stoney ginger beer.
Directions
- 1. Mix sugar, salt, chili flakes, Texan steak and rice wine cigar. Boil in microwave and marinade the meat for 1 hr or overnight.
- Heat oil in a non stick stir fry pan and add fry garlic and scallions for 2 mins. Add broccoli and cauliflower florets. Fry for 3 mins stirring constantly. Add carrots, mushrooms and spinach. Fry till tender but still firm. Break noodles in half and add to stir fry. Add soy sauce, fish sauce and sherry if using. To cook the noodles, add juice and Stoney as needed without turning the whole thing into a stew. If thickens, add a bit of water till noodles cook through. Add the noodle sachets and adjust seasoning. Set aside. Fry chops in a non stick pan till browned and finish cooking in oven till done. Serve stir fry with chops and a dollop of fresh made basil pesto.
