2 leftover grilled pork shops (or steaks, or chicken breasts, or lamb chops)
4 cloves garlic, minced
1 thumb-sized knob ginger, peeled and minced
2 tbsps sesame oil
2 tbsps soy sauce
1 tbsp peanut (groundnut) oil
1 package broccolini (tenderstem)
1 package bean sprouts
1 package ready-cooked (Amoy is the brand I use) fine noodles
1 cup jasmine or basmati rice
1 1/2 cups water
3 eggs, beaten
1 tbsp soy sauce
So while your child does her homework, slice the chops or whatever leftover meat fairly thin. Put in a medium shallow bowl and add the garlic, ginger, sesame oil and soy sauce. Marinate in the fridge while you swim.
Cook the rice and set aside. Leave the eggs, beaten, in the fridge.
When you come home, heat up a large skillet and add the peanut oil. Fry the tenderstem broccolini under nicely tender, and place in a large serving bowl. Now throw the meat in its marinade in the same skillet and fry until warm, then add the sprouts and noodles until well-mixed and hot. Take out with tongs and place in same large serving bowl with broccolini.
Now heat the liquid in the skillet and scramble the eggs in it. When finished, throw in the rice and toss well to mix thoroughly, adding the soy sauce.
Lovely, and it cost about 8 pounds altogether and didn’t take much effort (although the cleanup can be annoying, given how easy it was to cook! but be brave and persevere).Print This Post
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