Ginger Chicken and Vegetable Stir Fry

Ginger Chicken and Vegetable Stir Fry


The selection of carrots, red pepper, and green beans make this a very colourful dish. The vegetables are quickly sautéed and served with sautéed strips of chicken in a lovely sauce.


Ginger Chicken and Vegetable Stir Fry
Prepares: 4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the sauce
  • 240g (8 fl oz) water (1 cup)
  • 1 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp sherry
  • 1½ tbsp vinegar

  • For the stir fry
  • 2 tbsp olive oil
  • 4 boneless chicken breasts, skinned and cut into strips
  • 2 garlic cloves, crushed
  • 2 carrots, thinly sliced
  • 1 red bell pepper, cut into cubes
  • 1 tsp minced ginger
  • 170g (6 oz) frozen French beans/whole green beans (2 cups)

  • To serve
  • rice

  1. Method
  2. First make the sauce. Mix together the cornflour/cornstarch and water. Then whisk in the remaining sauce ingredients. Set aside.

  3. Now heat the oil in a deep sided frying pan/skillet or wok and add the chicken strips and garlic. Cook over a medium heat until brown all over, about 5 minutes.

  4. Add the carrots and sauté for a further 4 minutes, stirring the contents of the pan a few times during cooking.

  5. Next add the pepper and ginger, and sauté for another 3 minutes, again stirring a few times during cooking.

  6. Stir in the green beans, snapping any large ones in half, and also stir in the sauce. Cook until the sauce has thickened and the vegetables are tender crisp.

  7. Serve over a bed of rice.

Updated: September 20, 2019

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry


Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.


Pork and Noodle Stir Fry
Prepares: 4 servings
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 340g (12 oz) carrots (about 5 medium)
  • 225g (8 oz) frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

  • You will also need a large frying pan/skillet or wok.

  1. Method
  2. Prepare everything first as this dish does not take long to cook.

  3. Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  4. Now everything is prepared, you are ready to start cooking.

  5. Cook the noodles according to the directions on the packet and then drain.

  6. Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  7. Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  8. While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  9. Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  10. Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.

Updated: August 12, 2018

Pork Meatballs in a Sweet and Sour Sauce

Pork Meatballs in a Sweet and Sour Sauce


Garlic flavoured meatballs and green peppers and carrots sautéed with ginger are then cooked in this delicious sweet and sour sauce. Just serve with rice to complete the dish and enjoy.


Pork Meatballs in a Sweet and Sour Sauce
Prepares: 4 servings
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes (hob)

  • Ingredients
  • For the meatballs
  • 450g (1 lb) minced/ground pork
  • 2 garlic cloves, crushed
  • 55g (2 oz) fresh breadcrumbs (1 cup)
  • salt and freshly ground black pepper
  • 1 tbsp oil

  • For the vegetables
  • 1 tbsp oil
  • 2 green peppers
  • 2 carrots
  • 2 garlic cloves
  • 2 tsp fresh grated ginger root

  • For the sauce
  • 1 orange
  • 4 tbsp soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • 2 tbsp tomato purée/paste
  • 1 tsp chilli powder
  • 2 tbsp cornflour/cornstarch
  • 150ml (5 fl oz) water (⅔ cup)
  • paprika to garnish

  • To serve
  • rice

  • You will so need a large sauté pan with lid.

  1. Method
  2. The meatballs, vegetables and sauce are best prepared before starting to cook the dish.

  3. For the meatballs
  4. Thoroughly mix the pork, garlic, breadcrumbs, and seasoning. Divide mixture to make 24 balls, putting them on a plate, and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.

  5. For the vegetables
  6. De-seed and slice the peppers, peel and slice the carrots on the diagonal, crush the garlic cloves, and peel and grate the ginger. Set to one side.

  7. For the sauce
  8. Squeeze the juice from the orange into a small bowl. Add the rest of the ingredients and whisk well to combine.

  9. To cook
  10. Heat 1 tablespoon of oil in the pan. Add the meatballs and brown over a medium heat for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place in a single layer on a plate covered with kitchen paper so any fat can be absorbed.

  11. Next, pour the remaining oil in the pan and add the peppers and carrots. Sauté over a medium heat for 5 minutes to soften a little, stirring frequently. Then stir through the garlic and ginger, and cook for a another minute.

  12. Now pour in the sauce, stir and bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 15 minutes.

  13. Serve with rice and sprinkle with paprika to garnish.

Updated: April 4, 2018

Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce


Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.


Chicken in an Orange and Ginger Sauce
Prepares: 4 servings
  • Hands on time: 15 minutes
  • Marinading time: 30 minutes–1 hour
  • Cooking time: 35 minutes

  • Ingredients
  • 1 orange, zest and juice
  • 2 garlic cloves, crushed
  • 5cm (2 in) piece of ginger, peeled and grated
  • 2 tbsp runny /liquid honey
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 chicken breasts, skinned

  • To serve
  • roasted baby potatoes and seasonal vegetables
  • (recipe for the potatoes, below)

  • You will also need a shallow baking dish large enough to take the chicken pieces in one layer.

  1. Method
  2. Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey, and olive oil until combined. Add the seasoning.

  3. Make three slits in the top of each chicken breast and turn them in the marinade. Cover the dish and leave to marinade for at least 30 minutes.

  4. Preheat the oven to 200°C (425°F) (gas 6).

  5. Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.

  6. Roasted baby potatoes
  7. Put the potatoes in a bowl and add olive oil (1 tablespoon oil per 450g (1 lb) (about 8) potatoes). Season well. Then toss to coat the potatoes.

  8. Transfer to a roasting tin/pan and roast for 35 minutes (same temperature as the chicken dish), turning occasionally until tender.

Updated: March 25, 2018

Baked Teriyaki Chicken

Baked Teriyaki Chicken


Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.


Baked Teriyaki Chicken
Prepares: 4 servings
  • Preparation time: 25 minutes
  • Marinading time: 6 hours
  • Cooking time: 30 minutes (hob)

  • Ingredients
  • 4 boneless chicken breasts, skinned
  • 120ml (4 fl oz) soy sauce (½ cup)
  • 120ml (4 fl oz) runny honey/liquid honey (½ cup)
  • 60ml (2 fl oz) dry sherry (¼ cup)
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch

  • To serve
  • Rice, whole green beans/extra fine whole green beans and tomatoes

  1. Method
  2. Put the chicken in a baking dish.

  3. Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.

  4. Preheat the oven to 180°C (350°F) (gas 4).

  5. Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.

  6. Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.

  7. Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.

  8. Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.

Updated: March 21, 2017

Ginger Snap Biscuits

Ginger Snap Biscuits


The ginger snap is the biscuit to dunk in your tea or coffee. There are many different recipes for this humble biscuit which originally dates back to the early 1800s in England. This is one of my recipes for this great little biscuit.


Ginger Snap Biscuits
Prepares: 16 biscuits
  • Preparation time: About 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 55g (2 oz) butter, cut into cubes (¼ cup, or ½ stick)
  • 85g (3 oz) golden syrup* (½ cup + 2 tbsp)
  • 115g (4 oz) self-raising flour/self-rising flour
  • ½ tsp bicarbonate of soda/baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tsp caster sugar/white sugar

  • *Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup but close, and it does have some flavour too.

  • Equipment
  • 2 x insulated baking sheets/insulated cookie sheets
  • (I first discovered these insulated cooking sheets when we first came to Canada and use them all the time now to cook biscuits and cookies. They produce a very even bake and I have no problem with the underside or edges crisping up before the centres are done. They aren’t as widely available in the U.K. but John Lewis and Amazon stock them.)

  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Put the butter in a small pan and weigh in the golden syrup. Over a low heat, melt the butter stirring it into the golden syrup. When melted and well mixed in, remove from the heat and set aside.

  4. Sift the flour, soda, ginger and cinnamon into a mixing bowl. Mix in the sugar then stir in the golden syrup mixture until well blended. Leave to firm up for 10 minutes.

  5. Divide the dough into 16 equal pieces and, using floured hands, roll each into a ball. Space them apart on the baking sheets and flatten them a little.

  6. Bake for 12 minutes. Transfer to a wire rack to cool completely.

Updated: March 28, 2017