2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
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.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
Rice, whole green beans/extra fine whole green beans and tomatoes
Put the chicken in a baking dish.
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.
Preheat the oven to 180°C (350°F) (gas 4).
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.
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.
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.
Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.
The meatballs, vegetables and sauce are best prepared before starting to cook the dish.
For the meatballs
Mix the pork, garlic and breadcrumbs and season well. Divide mixture to make 24 balls, put them on a plate and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.
De-seed and slice the peppers, peel and slice the carrots, crush the garlic cloves and peel and grate the ginger. Set to one side.
For the sauce
Squeeze the juice from the orange and pour into a small bowl. Add the rest of the ingredients and whisk well to combine.
Heat 1 tablespoon of oil in a frying pan/skillet and brown the meatballs over a medium heat, for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place on kitchen paper in a single layer so any fat can be absorbed.
Add the remaining oil to the pan, add the pepper and carrot, and stir-fry for 5 minutes to soften a little. Stir in the garlic and ginger and cook for a further minute.
Pour in the sauce, stir and bring to the boil. Reduce the heat, add the meatballs and simmer for 15 minutes.
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.
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.
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.)
Preheat the oven to 180°C/350°F/gas mark 4.
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.
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.
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.
Bake for 12 minutes. Transfer to a wire rack to cool completely.