Udon Noodles With Ginger Pork and Pickles

by Shirley M. Duran


Preparation time: 30 minutes + 20 minutes marinating
Total cooking time: 25 minutes
Serves: 4

Ingredients for udon noodles with ginger pork and pickles:

10cm (4 inch) piece fresh ginger
pinch of sugar
200g (6 1/2 oz.) pork loin
500g (1lb) dried udon noodles
2 tablespoons cornflour
2 tablespoons oil
150g (5oz.) broccoli, cut into long thin florets
100g (3 1/2 oz.) Chinese pickled vegetables, finely sliced
4 spring onions, sliced
3 tablespoons soy sauce
3 tablespoons mirin or sherry
1 Lebanese cucumber, halved and finely sliced
2 tablespoons toasted sesame seeds

Directions for udon noodles with ginger pork and pickles:

1. Slice one third of the ginger paper-thin and place in a bowl, then finely pate the rest. Squeeze the grated ginger over the ginger slices and discard the dry pulp. Season well with salt, pepper and sugar.

2. Cut the pork into 5cm U inch) strips, Add to the ginger. Mix well and leave to marinate for 20 minutes.

3. Cook the noodles in plenty of salted boiling water for about 12 minutes. Drain, rinse and set aside.

4. Remove the ginger from the pork. Scatter the cornflour over the pork and
mix them well. Then heat half of the oil in a wok over medium-high heat. Quickly stir-fry the pork until golden, adding the ginger at the end, Remove and set aside.

5. Heat the remaining oil and stir-fry the broccoli, pickles and spring onion for about 30 seconds or so. Add 1 tablespoon of water, and then cover and steam for 30 seconds.

6. Add the noodles, soy sauce and mirin to the wok and toss well until heated through. Add the pork and ginger and toss well. Divide between bowls, garnish with the cucumber and the sesame seeds and serve immediately.

Nutritional Value for udon noodles with ginger pork and pickles:

Protein 30 g;
Fat 15 g;
Carbohydrate 105 g;
Dietary Fibre 4 g:
Cholesterol 25mg;
Energy 2880kJ (885cal)

Hints for udon noodles with ginger pork and pickles:

1. Buy the Chinese pickled vegetables from Asian food stores and slice them finely.

2. Slice a third of the ginger as thinly as you can, then grate the rest over it.

3. Add the noodles, soy sauce and mirin to the wok and toss well.

Japanese Fried Pork and Noodles Recipe

by Shirley M. Duran


Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for japanese fried pork:

1 tablespoon oil
150 g (5 oz) pork loin, thinly sliced
5 spring onions, cut into short lengths
1 carrot, cut into thin strips
200 g (6 1/2 oz.) Chinese cabbage, shredded
500 g (1lb) Hokkien noodles, gently pulled apart to separate
2 tablespoons shoshoyu
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 teaspoons caster sugar
1 cup (90 g/3 oz.) bean sprouts, scraggly ends removed
1 sheet toasted nori, shredded

Directions for japanese fried pork:

1. When you will want to try this recipe, just follow this small guidelines. First heat the oil in a large wok over medium heat. Then stir-fry the pork, the spring onion and the carrot for about 1-2 minutes or so, or until the pork begins to change colour.

2. Then add the cabbage, the shoshoyu, the mirin, the noodles, the Worcestershire sauce, the sugar and 2 tablespoons water. Cover them and cook for about 1 minute or so.

3. After that, add the bean sprouts and toss them well to coat the vegetables and the noodles in the sauce. It should be served immediately, sprinkled with the shredded nori.

Nutritional Value for Japanese fried pork:

Protein 25 g;
Fat 8 g;
Carbohydrate 93 g;
Dietary Fibre 5.5 g;
Cholesterol 40mg;
Energy 2300kJ (550cal)

Hints for Japanese fried pork:

1. Finely shred the Chinese cabbage with a large, sharp knife.
2. Use your fingers to remove the scraggly ends from the bean sprouts.
3. Stir-fry the pork, spring onion and carrot until the pork just changes colour.

Thai Red Pork and Pumpkin Curry Recipes

by Shirley M. Duran


Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for thai red pork:

1.6 kg (3 1/4lb) Chinese broccoli, cut into short lengths
1 tablespoon peanut oil
2.5cm (1 inch) piece fresh ginger, julienned
2 cloves garlic, crushed
500 g (1lb) Chinese barbecue pork, thinly sliced
1/4 cup (60ml/2 fl oz.) chicken or vegetable stock
1/4 cup (60ml/2 fl oz.) oyster sauce
1 tablespoon kecap manis

Directions for thai red pork:

1. If you want to try this recipe, keep in mind these guidelines. Forst place the broccoli in a steamer over a wok of simmering water and cook for about 5 minutes, or until just tender and still crisp.

2. Then drain the wok, dry thoroughly and heat until it becomes hot. Then add the oil and swirl to coat. Then add the ginger and the garlic and stir-fry for about 30 seconds or so. Then add the broccoli and the pork and toss to coat.

3. After that, mix together the stock, the kecap manis and the oyster sauce and add to the wok. Toss thoroughly until it becomes heated through and then it should be served immediately.

Nutritional Value for thai red pork:

Protein 30 g;
Fat 7 g;
Carbohydrate 4.5 g;
Dietary Fibre 2 g;
Cholesterol 60mg;
Energy 886kJ (212cal)

Hints for thai red pork:

1. Peel the piece of fresh ginger and then cut it into julienne strips, like thin matchsticks,
2. Put the broccoli in a steamer over a wok of simmering water and cook until tender.
3. Stir-fry the ginger and garlic, then add the broccoli and pork to the wok,

Delicious and Sweet San Choy Bau Recipef

by Shirley M. Duran


Preparation time: 25 minutes + 10 minutes soaking
Total cooking time: 8 minutes
Serves: 4

Ingredients for san choy bau:

4 dried Chinese mushrooms
oil, for cooking
1/4 cup (30 g/1 oz.) slivered almonds, chopped
125 g (4 oz.) water chestnuts, drained and finely chopped
1 carrot, finely chopped
4 spring onions, finely chopped
250 g (8 oz.) lean pork mince
4 coriander roots, finely chopped
1 tablespoon grated fresh ginger
12 lettuce leaves
hoisin sauce, to serve

Sauce for san choy bau:

1 tablespoon light soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1/4 cup (15 g/1/2 oz.) chopped coriander
2 tablespoons chopped mint

Directions for san choy bau:

1. First soak the mushrooms in a bowl of hot water for about 10 minutes or so, or until they become softened. Then discard the tough stems and chop the mushrooms finely. Set aside.

2. Then to make the sauce, combine the soy sauce, the lime juice, the oil, the coriander and the mint. Set aside.

3. Then heat the wok until hot, then add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry die almonds, the water chestnuts, the carrot and the spring onion for about 1 minute or so, or until lightly cooked but not browned and remove from the wok and set aside.

4. The reheat the wok and add 1 tablespoon of the oil. Stir-fry the pork mince, the coriander root, the ginger and the mushrooms over medium-high heat for about 2-3 minutes or so, or until the pork changes colour, but do not overcook the pork.

5. The add the sauce and stir to combine. After that, return the vegetable mixture to the wok and stir-fry for about 1-2 minutes, or until heated through and the mixture is well combined. Then spoon the pork mixture into die lettuce leaves and sprinkle with the hoisin sauce, to taste. Serve more hoisin sauce for dipping.

Nutritional Value for san choy bau:

Protein 3.5 g;
Fat 20 g;
Carbohydrate 15 g:
Dietary Fibre 5 g;
Cholesterol 0mg:
Energy 1525kJ (365cal)

Pork With Pumpkin and Cashew Nuts Recipe

by Shirley M. Duran


Preparation time: 20 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for pork with pumpkin and cashew nuts recipe:

2-3 tablespoons oil
1/2 cup (90g/3oz.) cashew nuts
750g (1 1/2lb) pork neck, cut into long, thin strips
500g (1lb) pumpkin, cubed
1 tablespoon grated fresh ginger
1/3 cup (80ml/2 ¾ fl oz.) chicken stock
1/4 cup (60ml/2 fl oz.) dry sherry
1 ½ tablespoons soy sauce
½ teaspoon cornflour
500g (1lb) baby bok choy, chopped
1-2 tablespoons coriander leaves

Directions for pork with pumpkin and cashew nuts recipe:

1. Heat a wok until very hot. Then add 1 tablespoon oil and swirl to coat the side of the wok. Stir-fry the cashews for about 1-2 minutes or so, or until browned. Drain on paper towels.

2. Then reheat the wok, after add a little extra oil and swirl to coat. Stir-fry the pork in batches for about 5 minutes or so. Then remove from the wok and add 1 tablespoon oil to the wok and stir-fry the pumpkin and ginger for about 3 minutes, or until lightly browned. Then add the stock, the sherry and the soy sauce, and cook for about 3 minutes or so, or until the pumpkin is tender.

3. Then blend the cornflour with 1 teaspoon water until smooth, and add to the wok and stir until the mixture boils and thickens. After that, return the pork and the cashews to the wok and after that add the bok choy and the coriander. Stir until the bok choy has just wilted and serve it immediately.

Nutritional Value for pork with pumpkin and cashew nuts recipe:

Protein 46 g;
Fat 28 g;
Carbohydrate 15 g;
Dietary Fibre 8 g;
Cholesterol 75mg;
Energy 2112kj (505cal)

Hints for pork with pumpkin and cashew nuts recipe:

1. Stir-fry the cashew nuts for 102 minutes, or until they are just browned.

2. Reheat the wok and brown the pork in batches so that it fries rather than stews.

3. Add the stock, sherry and soy sauce and cook until the pumpkin is tender

Pork Sage Recipe With Apples

by Shirley M. Duran


Preparation time: 25 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for pork sage:

500 g (1lb) pork fillet, cut into strips
2 tablespoons oil
2 cloves garlic, finely chopped
40g (1 1/4 oz.) butter
1 large onion, thinly sliced
2 Granny Smith apples, cut into thin wedges
1 tablespoon soft brown sugar
2 tablespoons brandy
1 tablespoon chopped fresh sage
150 ml (5 fl oz) cream

Directions for pork sage:

1. The first thing you should do is combine the pork, the oil and the garlic in a ceramic bowl, and season well with salt and pepper.

2. After that, heat the wok and melt the butter over medium heat until foaming. Add the onion and apple and toss well. Sprinkle with the brown sugar and cook, stirring regularly, for about 4 minutes, or until the apple is golden and softened. Remove from the wok.

3. Reheat the wok until it becomes hot. Stir-fry the pork in batches over high heat for about 2 minutes, tossing regularly until it turns white. Then return all the pork to the wok with the apple and after add the brandy, the sage and the cream, and season well. Stir to combine.

Nutritional Value for pork sage:

Protein 30 g;
Fat 35 g;
Carbohydrate 15 g;
Dietary Fibre 2.5 g;
Cholesterol 140mg;
Energy 2190kJ (525cal)

Hints for pork sage:

1. You should never overcook the pork or it will become dry.
2. Cut the Granny Smith apples into thin wedges, leaving them with skin on.
3. Sprinkle the brown sugar over the apple and onion in the wok.
4. Cook the apple and onion and stir regularly, until the apple becomes golden.

Sweet and Sour Pork Recipe

by Shirley M. Duran


Preparation time: 25 minutes + 30 minutes marinating
Total cooking time: 20 minutes
Serves: 4

Ingredients for sweet and sour pork recipe:

500 g (1 lb) pork fillet, cut into thick slices
2 tablespoons cornflour
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon sugar
oil, for cooking
1 large onion, thinly sliced
1 green capsicum, cut into cubes
2 small carrots, thinly sliced
1 small Lebanese cucumber, seeded and chopped
5 spring onions, cut into short lengths
440 g (14 oz.) can pineapple pieces in natural juice, drained, juice reserved
1/4 cup (60ml/2 fl oz.) white vinegar
1/2 teaspoon salt

Directions for sweet and sour pork recipe:

1. When you want to start cooking the sour pork recipe, first place the pork in a shallow glass or ceramic bowl. Combine the cornflour with the sherry, soy sauce and half the sugar and pour into the bowl. Cover and refrigerate for 30 minutes.

2. Drain the pork, reserving the marinade. Heat the wok until very hot, add 2 tablespoons of the oil and swirl to coat the side. Stir-fry half the pork over high heat for 4-5 minutes, or until the pork is golden brown and just cooked. Remove from the wok, add more oil if necessary and repeat with the remaining pork. Remove all the pork from the wok.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over high heat for 3-4 minutes, or until slightly softened. Add the capsicum and carrot, and cook for 3-4 minutes, or until tender. Stir in the marinade, cucumber, spring onion, pineapple, vinegar, salt, remaining sugar and 4 tablespoons of the reserved pineapple juice.

4. Bring to the boil and simmer for 2-3 minutes, or until the sauce his thickened slightly. Return the pork to the wok and toss until the pork is heated through. Serve immediately.

Nutritional Value for sweet and sour pork recipe:

Protein 25 g;
Fat 12 g;
Carbohydrate 25 g;
Dietary Fibre 4 g;
Cholesterol 50mg;
Energy 1325kJ (315cal)