Friday, 5 September 2014

Sichuan Style Pork with Peanuts

I know this dish isn't syn free, but it's so tasty it is worth the syns, and to be honest, no more syns than a take away. The good thing is you know what's in this and can control the syn value.
I personally think cooking a Chinese meal at home is a lot quicker than ordering and collecting or having a take away delivered. Also the home cooked ones taste so much better, as you can control the heat and sweetness, plus add whatever ingredients you personally like!
I say it's win win all the way!!!

This whole dish is 4 syns on extra easy without the peanuts or 11 with but this amount will serve 3/4 people.



3 tbsp chicken stock
1 tbsp tomato puree
2 tsp chinkiang rice vinegar you can get this in most Asian supermarkets, if your can't get it use balsamic vinegar.
1 garlic glove grated
2 inches of ginger grated
½ tsp sesame oil  1 syn
¼ tsp sweetener
¼ tsp chilli flakes, more if you like it spicier


1 large pork tenderloin, sliced thinly
1 tsp cornflour  1 syn
1 tsp Shao Hsing rice wine again can get this in any Asian supermarket, but it's also in Asda, and Tescos  2 syns
1 punnet of tenderstem broccoli
1 onion chopped
8oz oriental mushrooms
1 tbsp light soy sauce
1 red chilli sliced
2 spring onions sliced on the diagonal
25g dry roasted peanuts (optional)  7 syns
dried egg noodles cooked to packets instructions, to serve.


Mix all the sauce ingredients together then set aside.

In a bowl combine the pork with the cornflour, then fry in a hot wok sprayed with frylight. When the pork starts to change colour, pour in the Shao Hsing rice wine, after 30 seconds add the broccoli and onions, chilli and soy sauce, stir fry for 2 minutes, then add the mushrooms, Stir in the sauce and stir fry for 3 minutes until it is slightly thickened, stir in the noodles, sprinkle with the spring onions and peanuts and serve.

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