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.
Such a simple recipe but so delicious. Boneless pork chops are cooked in a teriyaki sauce and then served over egg noodles. I picked this recipe up many years ago but have no idea why it is called San Francisco Pork Chops. All I do know that it is a great way to serve them.
And accompany with a green salad or carrot batons and broccoli florets.
First make the sauce. Mix the cornflour/cornstarch and water together in a bowl. Add the olive oil, sherry, soy sauce and sugar. Whisk until the sugar has dissolved and then set to one side.
Trim any fat from the chops. Heat the oil in a frying pan/skillet. Add the chops and brown on both sides over a medium heat, about four minutes. Remove the chops and set to one side.
Turn the heat down to low and add a little more oil if necessary. Then add the garlic and cook for 1 minute, being careful not to burn it.
Return the chops to the pan and then pour in the sauce. Bring the sauce to the boil and then lower the heat, cover the pan and let it gently simmer for 30 minutes. Turn the chops halfway through cooking.
575g (1lb 4 oz) sirloin or rump steak, fat removed
4 tbsp medium-dry sherry
6 tbsp soy sauce
1 tbsp caster sugar/white sugar
1 tbsp olive oil
225g (8 oz) button mushrooms, sliced (3 cups)
1 tsp cornflour/cornstarch
For the rice
1 medium onion, peeled and chopped
200g (7 oz) brown rice (1 cup)
475 ml (15 fl oz) chicken stock (2 cups)
½ tsp cumin seeds
2 medium tomatoes
Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.
Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate, and leave to marinade for at least an hour.
Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.
For the rice
Put the onion, rice, stock and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover, and cook for 35–40 minutes until the stock has been absorbed by the rice.
When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
For the steak
First, cut the tomatoes in half and then each half into thirds.
Drain the meat, reserving the marinade.
Blend the cornflour/cornstarch into the marinade and set to one side.
Heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir fry for 2–3 minutes, turning frequently, until lightly browned.
Add the mushrooms and stir fry for a further minute.
Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.
Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.
Serve immediately, garnished with a little parsley.
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.