Making a decent stir fry is one of the most essential life skills there is. If you know the basics of stir frys then you can turn any amount of crappy bits of vegetables and barely-ok-to-eat tesco brand meat into a really quite delicious and presentable meal.
Here I have made a slightly spicy one with some pork chops I had. But the beauty of this dish is, it works no matter what you have. Don’t have onions? Don’t use onions. Don’t have peppers? Don’t use pepper. Have celery? Use celery. Have rice but no noodles? You guessed it, use rice. Simples.
2 pork chops
Half of a red pepper and half of a green pepper
1 red onion
1 red chilli
3 cloves of garlic
Small bunch of coriander (stalks and leaves chopped separately)
Thumb of ginger
1 tbs sesame oil
1 tbs soy sauce
2 tbs sweet chilli sauce
2 packs of egg noodles
-Ok to start you want to slice up the pork chops and get them into a bowl.
-Next into the same bowl zest the lime and finely dice in the chilli, garlic, ginger and coriander stalks.
-Give this a cook mix up and then set in the fridge for about half an hour.
-While the pork is chilling out, slice up the peppers, red onion and the mushrooms.
-Boil the kettle and get your noodles cooking.
-Into a wok on a high heat, heat up the sesame oil.
-Then goes in all the pork.
-Keep this moving on the high heat for a few minutes until the meat is starting to colour nicely.
-Then go in with the onion and peppers.
-When these are getting cooked nicely add in the mushrooms remembering to keep the whole thing moving constantly. This is key to stir frys. High heat, constant motion.
-Now you can add the soy sauce and sweet chilli sauce.
-Keep tossing and reduce the sauces slightly.
-Serve up your noodles and right before you serve the stir-fry, toss through the coriander leaves.
-You now have in front of you an awesome dinner for two, ready in less than fifteen minutes. Beat that.