Thai Pork and Baby Corn Stir-Fry

This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.

Ingredients

2 Tablespoons peanut oil
500g Pork strips (I bought pork tenderloin and sliced it into strips.)
5 Tablespoons green curry paste (or adjust for your personal taste.)
125g Fresh baby corn halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-60g if doing with rice.)
1 Medium red capsicum, sliced thinly
200g Baby spinach leaves
1/3 Cup coarsely shredded fresh basil.
11/2 Tablespoons lime juice
2 Teaspoons fish sauce
1 Teaspoon grated ginger (fresh or jar is fine.)
1 Teaspoon sugar
1/2 Cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won't be enough sauce for rice.)


Method

1. Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.

2. Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.

3. Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.

All photos taken by me unless otherwise stated.

Hoisin Beef Stir - Fry

This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.

Ingredients

1 Teaspoon sesame oil
Black pepper to taste
6 Green onions, sliced thinly
2 Red chillies, finely chopped
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
80ml Chinese rice wine
60ml Soy sauce
800g Beef strips
1 Tablespoon peanut oil
1 Brown onion, sliced thinly
1 Red capsicum, sliced thinly
100g Fresh shiitake mushrooms, sliced thinly
500g Choy sum, halved
60ml Water
80ml Hoisin sauce (I use blue dragon brand.)


Method

1. Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.

2. Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.

3. Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.

4. Add choy sum leaves, stir-fry until leaves just wilt.

5. Divide among serving bowls and top with remaining green onion.

I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

4 Servings

All photo's taken by me unless otherwise stated.

Teriyaki Lamb Stir - Fry

We often have Asian nights where I will make 3-4 different dishes I did one last weekend and this was one of the dishes I made. As I made several dishes, the amount of lamb I made was less than listed below, I think I have guessed the right amounts for 4 people as a main meal.

Ingredients

olive oil
800g Lamb fillets, sliced into strips
2 Teaspoons sesame oil
2 Cloves garlic, crushed
1 Brown onion, sliced thinly
2 Red chillies, seeded and finely chopped (I always add a few seeds for a bit of a kick.)
100ml Teriyaki sauce
80ml Sweet chili sauce
500g Baby bok choy
200g Broccoli florets


Method

1. Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.

2. Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.

3. Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok choy just wilts.
(This is why I add broccoli first as bok choy cooks quicker so just judge for the cooking time.)

As a low carb meal I serve this as is, but if you want to add carbs it is nice with steamed rice.

Serves 4

All photo's taken by me unless otherwise stated.