Once on my old blog I put out the distress call for dinner ideas. This was one provided by Brissiemum – and it’s become a big family favourite. I might have adapted it to the way I cook stir fries. As far as I’m concerned the main tip is to pre-fry the meat in batches, so you don’t stew the meat. And, you can throw in whatever veggies you like, or happen to have.
veggies of choice, chopped up.
tin pineapple pieces, strained.
3/4 cup chicken or veggie stock
1 tbsp sweet chilli sauce
2 tsp lemon juice
2 tsp soy sauce
1/3 cup crunchy peanut butter
Note: For our family I usually get around 750g pork strips, and I try to at least match the volume with the veggies. I often bump up the quantities for the sauce – maybe half again…
This time I have a reasonable amount of leftovers. Depends how hungry everyone is.
Get one of the clowns in the family to mix up all the sauce ingredients for you*
Pre-fry the onion and garlic- remove from wok. Fry the pork strips in batches, and reserve. Fry the veggies, and pineapple, then chuck the onion, garlic, and pork back in. Mix up. Add sauce, stir up. Voilà !
Serve with rice, or noodles.
* the other night my 16 year old daughter, when asked to do this job couldn’t manage to get her head around the concept of chicken stock made up from stock powder. First she started trying to measure out 3/4 cup of the actual stock powder! And then when I said “no, no, no!” and explained that you made it up with water, she proved that she never listens to anything I tell her… because when I went to grab the sauce later, it was like a paste. (You are correct – she didn’t use water. What am I going to do with her?)