One thing I must mention regarding my Challenge Roast Pork dishes this week, is that I wasn’t going to buy anymore ingredients for any dishes. Purely because it is even greater of a Challenge that way and to top it off… it’s the end of the month! Such a tough month after Christmas, so even more the better to make your meals go further. I was to purely use Only what was in my fridge and cupboards and of course the Pork! . Which, when you start to look, you have more than you think, well I did. That being in my fridge and of the leftover Pork! I started to wonder then, how I was going to eat this all!
I had many ideas buzzing around in my head that I could do, but one dish that I really fancied that night was a Stir fry with Noodles, great! So be it!
Now I cook ALOT of Chinese Food, believe me! But what is even better this week is that I can also combine this dish as an Add on or should I say, a “starter” for Chinese New year! Which kicks off tomorrow, January 31st (or tonight in some homes)!
So this was the first leftover meal from my Roast Pork Shoulder. A quick, Cheap and tasty dish to eat anytime of the week. With an added ingredient that you may think is rather strange but worked perfectly. Which is the Pink Grapefruit. I had some leftover and I had previously used Orange with Duck, Lime with chicken, Lemon with prawns etc…So I had a go and I was thoroughly Impressed! I only used a little so not to overpower the flavours too much.
I used to say I was one of those people that didn’t like to mix fruit with savoury, just because I didn’t like pineapple on a Pizza! Now look at me!
Roast Pork and Vegetable Stir Fry with Grapefruit:
(Serves 2 approximately)
– 150 g Noodles (Dry)
– 3 cloves of Garlic finely chopped
– half an inch cube of Fresh Ginger finely chopped
– tbsp Light Soy *
– tbsp Chilli bean sauce ( slightly spicy, I used Lee Kum Kee) *
– tbsp Hoisin Sauce (Lee Kum Kee) *
– tbsp Oyster Sauce *
– tbsp Honey *
– tbsp Rapeseed oil or you could use Groundnut/Sunflower oil *
– tsp Dark soy ( for colour )
– Leftover roast pork
– Broccoli into small florets (pre-soak in a bowl with boiled water over for 5 mins)
– 1/2 a Carrot sliced thinly
– Small handful of Snow Peas
– 1/2 Onion sliced
– 5-6 segments of pink grapefruit.
Mix the ingredients marked * in a bowl, as you would a marinade. Then add half of your Garlic and Ginger to it.