Sweet and Sour Stir-Fry

                                                           

Adapted from “Clean Food: A seasonal guide to eating close to the source” Terry Walters 2007 USA

Serves 6

½ lb udon or soba noodles; 1-2 heads broccoli; 3 carrots, diced; 1 tblsp grapeseed oil; 3 garlic cloves, minced; 1 tblsp grated fresh ginger; 1 cup snow peas, ends trimmed and strings removed; 1 cup pineapple chunks; 2 tblsp brown rice vinegar; 2 tblsp mirin; 2 tblsp sesame oil; ¼ cup toasted sesame seeds

Cook noodles according to directions on package. Drain in colander & rinse thoroughly under cold water. Pace colander on a plate and refrigerate.

Preparing vegetables: Bring 2-3 cups water to boil. Cut broccoli into bite-sized pieces. Peel and discard tough outer stems and cut remaining stems into chunks. Place prepared carrots & broccoli in bowl, cover with boiling water and let sit 2 minutes. Drain, rinse with cold water and set aside.

Stir-frying: Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic and ginger & cook 1 minute. If anything starts to stick, add 1 tblsp water. Add broccoli, carrots & snow peas, stir & cook 2-3 minutes. Add pineapple, 1 tblsp vinegar, 1 tblsp mirin and cook 1 minute longer. Remove vegetables from wok and set aside.

Pour remaining tablespoons of vinegar and mirin into empty wok. Fold in chilled noodles until evenly coated & heated through. Drizzle with 1 tblsp sesame oil. Transfer noodles to serving dish. Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoons sesame oil & spoon vegetables over noodles. Top with sesame seeds and serve.

Cooking from the Market - Fruit 2009 Sydney   

Coriander pork with fresh pineapple    

Serves 4 

400g (14oz) pork loin or fillet, trimmed; ¼ pineapple; 1 tblsp vegetable oil; 4 garlic cloves, chopped; 4 spring onions (scallions) chopped; 1 tblsp fish sauce; 1 tblsp lime juice; 1 large handful coriander (cilantro) chopped; 1 large handful mint, chopped; steamed rice, to serve

Place the pork in the freezer for 15 minutes, or until it is just firm, then slice thinly. Cut the skin off the pineapple, then cut the flesh into bite-sized pieces.

Heat the oil in a wok or heavy-based frying pan. Add the garlic and spring onions and cook over medium-high heat for 1 minute. Remove from the wok.

Heat the wok until very hot, then add the pork in batches and stir-fry for 2-3 minute, or until just cooked. Return the garlic, spring onions and all the pork to th wok and add the pineapple,      fsh sauce and lime juice. Toss together, then cook for 1 minute, or until the pineapple is heated through.

Toss the coriander and mint through and serve immediately with steamed rice.

I made this without the garlic and spring onions and it was still delicious! Anne