Sunday's Recipe
Jan. 11th, 2009 07:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tvordljI am making a concerted effort to cook a bit more for myself, including trying new recipes or just making casseroles that allow eating of leftovers for a few days. It's so boring cooking for just myself so i don't eat very well. Anyway, this is today's effort and it was quite tasty. I didn't put as much in it as the recipe has ingredients for 6 servings though i did make the sauce part the same. I suppose you could substitute tofu or more veggies, and veggie stock if you were wanting it as a vegetarian recipe.
Singapore Noodles with Pork and Peppers.
1 pound (500g.) pork loin but in 2 x 1/4 inch strips.
1 tbsp veg. oil
1 leek (white and light green part, sliced thinly)
1 each red, yellow and green pepper sliced into 1 1/2 x 1/4 inch strips
2 large cloves garlic, minced
1 1/2 cups chicken stock (375 ml)
1/4 cup oyster sauce (50ml)
1 tbsp curry powder (I used Curry paste) (15 ml)
1 tbsp cornstarch (15 ml)
1 tbsp water (15 ml)
1/2 cup chopped fresh parsley or coriander (125 ml)
dash of hot pepper sauce
3/4 lb whole wheat spaghetti (375 g)
Heat oil over high heat and stir fry pork 3 or 4 minutes until well browned. Remove and set aside
In same skillet, add peppers, leek, garlic and stock and cook, covered for about 2 minutes.
stir in oyster sauce and curry.
Blend cornstarch and water and stir into mixture along with the pork. Bring to boil and cook, stirring, 1 to 2 minutes or until heated through and thickened. Stir in parsley and hot pepper sauce.
Meanwhile, cook pasta 8 to 10 minutes and drain well. Toss with sauce.
I didn't have any parsley or coriander and didnt' substitute anything. I don't know if it really needs it or not. I also forget to put in the pepper sauce though the amount was minimal anyway. I probably let it cook a bit too long as the peppers weren't nice and crunchy but it was tasty.
Singapore Noodles with Pork and Peppers.
1 pound (500g.) pork loin but in 2 x 1/4 inch strips.
1 tbsp veg. oil
1 leek (white and light green part, sliced thinly)
1 each red, yellow and green pepper sliced into 1 1/2 x 1/4 inch strips
2 large cloves garlic, minced
1 1/2 cups chicken stock (375 ml)
1/4 cup oyster sauce (50ml)
1 tbsp curry powder (I used Curry paste) (15 ml)
1 tbsp cornstarch (15 ml)
1 tbsp water (15 ml)
1/2 cup chopped fresh parsley or coriander (125 ml)
dash of hot pepper sauce
3/4 lb whole wheat spaghetti (375 g)
Heat oil over high heat and stir fry pork 3 or 4 minutes until well browned. Remove and set aside
In same skillet, add peppers, leek, garlic and stock and cook, covered for about 2 minutes.
stir in oyster sauce and curry.
Blend cornstarch and water and stir into mixture along with the pork. Bring to boil and cook, stirring, 1 to 2 minutes or until heated through and thickened. Stir in parsley and hot pepper sauce.
Meanwhile, cook pasta 8 to 10 minutes and drain well. Toss with sauce.
I didn't have any parsley or coriander and didnt' substitute anything. I don't know if it really needs it or not. I also forget to put in the pepper sauce though the amount was minimal anyway. I probably let it cook a bit too long as the peppers weren't nice and crunchy but it was tasty.
