July Activity Recipes

Here are the recipes that we tasted at our July Activity
Chilli lime noodles
500g rice noodles
tablespoons oil
2 medium onions, sliced
2 cloves garlic, crushed
350g minced pork

1 medium red capsicum, sliced thinly

¼ cup lime juice

2 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon sweet chilli sauce

1 tablespoon grated fresh ginger

2 green onions, chopped

Place noodles in large bowl, cover with warm water, stand 5 minutes, drain.

Heat oil in wok or large pan; stir-fry onions and garlic until onions are soft. Add pork to pan; stir-fry until browned. Add capsicum, noodles, juice, sauces and ginger to same pan; stir-fry until heated through. Sprinkle with green onions

Sweet and sour chicken

2 chicken breasts cut thinly

1 clove of garlic, chopped

About 1 cm of ginger finely chopped

Mixture of carrot, onion, beans, capsicum, finely sliced,

Pineapple rings cut up (however many you like)

2 teaspoons chicken

Sauce

3 tablespoons of sugar

2 tablespoons of tomato sauce

1 tablespoon vinegar

1 tablespoon soy sauce

Pineapple juice adds a lot of flavour - I usually add the pineapple juice from tinned pineapple

Prepare meat and vegetables, stir fry chicken with garlic and ginger, when cooked take out and stir fry vegetables, add juice or some water and then the sugar, tomato sauce, vinegar and soy sauce – just add the quantity of water depending on how much sauce you are wanting with the meal.

Mix up 2 tablespoons of cornflour with a little water and add to vegetables, stir until thickened and add more water if needed. Add chicken stock to own flavour requirements, put chicken back in, have some rice cooked and enjoy!

Pork and noodles with Plum Sauce

½ cup plum sauce

2 tablespoons salt-reduce soy sauce

¼ cup sweet chilli sauce

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

500g pork fillets, sliced

500 Hokkien noodles

1 tablespoon oil

200g sugar snap peas

1 medium carrot, sliced

1 medium red capsicum

200g button mushrooms, sliced

½ cup chicken stock

Combine sauces with ginger and garlic in container. Combine half the sauce mixture with pork in large bowl. Rinse noodles under hot water; drain

Heat oil in wok or large pan; stir fry undrained pork, in batches, until browned and tender. Take meat out. Add vegetables to same pan; stir fry until just tender. Return pork to pan with remaining plum sauce mixture, stock and noodles, stir fry until heated through.

Beef Chow Mein from the Women’s Weekly Chinese Cooking Class Cookbook p 86

You will need:

750 g rump steak – or any other that you prefer

2 tablespoons soy sauce

1 tablespoon chilli sauce

1 tablespoon sate sauce (I buy Jimmy’s Sate sauce from the shop opposite Coles Sandy Bay)

250 g needles

2 tablespoon oil

125g small mushrooms

1 red pepper

3 sticks celery

2 medium onions

2 tablespoons oil, extra

Oyster Sauce:

1 tsp sugar

3 tsp cornflour

¾ cup water

2 chicken stock cubes

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 Remove all fat from meat. Cut meat into very thin strips, Place meat into bowl, add one tablespoon soy sauce, chilli sauce and sate sauce. Allow to stand 60 min. (I have never done this)

2 Peel onions cut into wedges, separate layers of onion out. Seed pepper, cut into strips. Slice mushrooms. Slice celery.

3 Add egg noodles to large quantity of boiling salted water, boil uncovered for five minutes or until noodles are tender Stir noodles occasionally to separate, drain well. Heat one tablespoon oil in pan or wok, add noodles and one tablespoon soy sauce, toss for two minutes, remove from pan, keep warm.

4 Heat remaining oil in pan, add onions, sauté for one minute. Add remaining vegetables, toss for two minutes, remove vegetables from pan. Heat extra oil in wok, add half the meat, fry quickly until meat just changes colour; remove from pan. Add remaining meat, work in the same way, return all meat to pan, fry. Combine all ingredients for Oyster Sauce, add to meat, toss until sauce is boiling, add vegetables, toss for a further two minutes over high heat. Place noodles on to serving plate, top with meat mixture. Serves 4 to 6.