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.
Add your leftover Roast Pork to this sauce to coat it.
Cook your Noodles as per packet instructions. Fire up your Wok with a dash of oil that you are using and start to stir fry your Onions and Carrots. Then add your pre soaked Broccoli, stir fry for another minute adding the rest of your Garlic and Ginger.
You can then add your Pork to the veg, snow peas and then your Cooked Noodles. Finally add your dark soy for colour. If it is a little salty, add a little more honey or sugar to balance. You can always add water if you feel it is a little dry. Never add more oil.
Now you can add your Pink Grapefruit for the end result.
A Quick, Cheap and Tasty dish with your leftovers.