INGREDIENTS
1 kg pork / chicken
4 pkts noodles (cook one packet in stock and add to sauce)
3 carrots
1 sm cabbage
2 capsicums
5 spring onions
1 sm cauliflower
3 gr chillies (chop fine)
1 gr ginger (chop fine)
Sauce
2 tbsp cornflour
5 ripe tomatoes – (puree)
1 tbsp vinegar
1 dsp sugar
Pepper, salt, soup cube
Stock of pork / chicken
METHOD
Cut vegetables into strips, stir fry with salt. Cut pork into large pieces, with salt and pepper, add water to cover, pressure cook for 3 mins. Reserve stock. When cool, cut pork into strips. (For chicken follow same procedure, but shred.) Fry chillies and ginger, add vegetables and sauce materials and simmer for a while.
CRISP NOODLES: Put noodles (3 packets) into boiling salted water and cook for 1 minute. Pour off water. When dry, deep fry till golden.
1 kg pork / chicken
4 pkts noodles (cook one packet in stock and add to sauce)
3 carrots
1 sm cabbage
2 capsicums
5 spring onions
1 sm cauliflower
3 gr chillies (chop fine)
1 gr ginger (chop fine)
Sauce
2 tbsp cornflour
5 ripe tomatoes – (puree)
1 tbsp vinegar
1 dsp sugar
Pepper, salt, soup cube
Stock of pork / chicken
METHOD
Cut vegetables into strips, stir fry with salt. Cut pork into large pieces, with salt and pepper, add water to cover, pressure cook for 3 mins. Reserve stock. When cool, cut pork into strips. (For chicken follow same procedure, but shred.) Fry chillies and ginger, add vegetables and sauce materials and simmer for a while.
CRISP NOODLES: Put noodles (3 packets) into boiling salted water and cook for 1 minute. Pour off water. When dry, deep fry till golden.
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