23rd April 2010
Baby's Got A Brand New Hob
In celebration of Rachel's Brand New Hob I made up a tasty Stir-Fry. It's something everyone will eat, which is a bonus, particularly if you don't add any
- chillies
- ginger
- mushrooms
- sweetcorn
- celery
- cabbage
- sprouts
- fish

In the dark days before HOB we really had to rely on our wits for feeding the family, and our invention of the waffle cake or pwaffle dates from those early times.

Stir-Fried Pork and Vegetables
oriental main meat
Serves 6

1 carrot, halved lengthways, sliced diagonally
1 courgette, halved lengthways, sliced diagonally
4 spring onions, sliced diagonally
½ head broccoli, stalks sliced, florets separated
3 cloves garlic, sliced
500g/1 lb pork tenderloin fillet
800g/2 lb Hokkien egg noodles
½ red pepper, sliced
8 asparagus spear tips, halved lengthways if thick, sliced diagonally

1 tablespoon shao hsing wine
1 Tablespoon hoisin sauce
1 Tablespoon malt vinegar (which I completely forgot!)
1 Tablespoon white sugar
2 teaspoons light soy sauce
1 teaspoon sesame oil

2 Tablespoons shao hsing wine
2 Tablespoon light soy sauce
juice 1 tangerine
3 teaspoons cornflour
Slice the pork fillet lengthways once or twice depending on thickness, then cut into ¼" (5mm) slices.
Mix up the marinade and cover the pork slices. Set aside to marinate for 30 minutes.

Cut the vegetables into half lengthways (unless they are quite thin) and slice into nice diagonals, about the thickness of pound coins. Keep the asparagus tips and brocolli florets whole. Put each pile of sliced vegetables aside in separate bowls.

Mise En Place Cooking With Dwarves Adding The Noodles
Drain the meat of marinade.
Heat the wok, add a splash of oil and fry the pork until browned and set aside. Do this in two batches if necessary to keep the wok hot. If you get a lot of water building up, scoop out the meat, pour the water off into the marinade, and start frying the meat again.
Mix together the left-over marinade and the sauce ingredients.

Keeping the wok hot, and adding oil as necessary, fry each of the vegetables, starting with those which will take the longest to cook. Set the vegetables aside in another large dish as the wok fills up and carry on frying.

Stir Fry Vegetables The Finished Product Georgina Seal Of Approval
When all the vegetables are done, clean out the pan, then re-fry the pork, then add the noodles and another generous splash of oil. Fry the noodles until warmed thoroughly, then add the sauce mixture. Stir the sauce through until it thickens around the noodles.

And Serve Poisoned Stir Fry Stir Fry On A Plate
Either throw the vegetables back in and stir everything until well mixed and piping hot. Or tip the noodle mixture out into a serving dish, reheat the vegetables and pile them on top.
If you wanted you could serve the noodles with the vegetables piled on top.
If you weren't cooking for wimps you would add chillies, ginger and probably a lot more salt to the sauce.

from those days before HOB
breakfast veg
Pwaffle with Chocolate Spread Georgina Likes Pwaffles Pwaffle Iron
Want pancakes but have only a George Foreman mini-grill or a toasted sandwich maker?
Not a problem, just make up your pancake mix as normal, chock up the grill to make it level and prevent the batter from just running out all over the table and Hey Presto One Pwaffle Iron™!
Now just fire it up and your pwaffle will be ready just before you smell burning.
Decorate as for pancakes and enjoy!
  • eggs
  • flour
  • milk
  • salt
  • butter

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