Some of us, or most are us are cutting back one way or another, it just seems the January rite of passage. Some of you may have already thought ‘tosh’ to the resolutions, January is tough enough as it is without, watching my weight, losing the booze, or tightening the purse strings, if that’s your choice embrace – Hell yeah.
Well, I’m sticking on in there on all 3 counts for the time being, but when it gets to TGIF (Thank god it’s Friday) I need something to feel different, to look forward to, to make believe it’s party-time. Maybe one day it’ll all be fine and it’ll feel the norm for me, feeling righteous and holier than thou, I do believe in Unicorns but miracles ???
Many folks are lucky enough to have a Take-away of some description on their doorstep or around the corner, but at this time of year that could just be a little too tempting, so for once I’m glad I live on a mountain, back of beyond, second on the right. There are no ‘meals on wheels‘ here, tell a lie there is, IT’S ME delivering luxury dinner party meals to holidaymakers and locals, that’s another story, but you can check it out here 😉
So I’m going to fake it a family favourite Sweet and Sour Pork and whilst preparing it I shall sip on a virtuous, totally VIRGIN Bloody Mary. Just to preach a tad, there are double benefits to making your own FakeAway, you know what is in it, making it much healthier and it costs so much less. WooHoo ! and as for the Virgin Mary, well that’s even one of your 5 a day- GET IN !
I will serve the Sweet and Sour Pork with roasted, sweet potato wedges dusted with Chinese 5 spice, on a bed of steamed Pak Choi. It looks fiddly, but it’s not, prepare everything then get cooking.
- 1 can unsweetened pineapple chunks, undrained
- 3 tablespoons cornflour
- 1 tablespoon plus 1/2 cup cold water, divided
- 3/4 teaspoon garlic powder
- 1 pork loin, cut into thin strips
- 1/2 cup soy sauce
- 3 tbs brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- Olive oil
- 1 head of broccoli florets off, stalk finely chopped
- 4 carrots, cut into matchsticks
- 1 small onion sliced
- Drain pineapple, reserving 1/2 the juice, set aside.
- In a small bowl, mix 2 of the tablespoons cornflour, 1 tbs water, garlic powder and 1 tbs pineapple juice.
- Put pork in a zip lock bag, or bowl and then add the above sauce and coat well, cover and set aside.
- In a small bowl, mix soy sauce, brown sugar, ginger, cayenne and remaining water, cornflour and rest of pineapple juice until smooth; set aside.
- In a wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
- Stir-fry the broccoli, carrots, onion in remaining oil until tender. Stir cornflour and soy mixture and add to the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add pork and pineapple, until everything is piping hot.
Virgin Bloody Mary
In a large glass or jug, mix :
- Tomato Juice
- Few Tabasco sauce
- Sprinkle of celery salt
- Few drops of worcestshire sauce
- Squeeze of lemon
- Garnish with a celery stick.