Tag Archives: Chinese

A very retro Sweet ‘n Sour Pork

Sweet & Sour Pork Recipe

So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.

Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.

swallow-recipes-for-lifeJust in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.

Sweet & Sour Pork

Sweet & Sour Pork

Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies

Enough for a Family of 4:

For the Sauce:

a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks

a level tablespoon of Cornflour

2 tablespoons of Tomato Ketchup, Homemade or bought

2 tablespoons of Soy Sauce

2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar

a dessertspoon of Honey

For the Stir Fry:

2 tablespoons of Groundnut or Sunflower Oil

300g of lean Pork loin or fillet, cut into fine inch long strips

a small Onion, diced

a Carrot, sliced into very fine inch long strips

a Red Pepper, large dice

a clove of Garlic, finely sliced

a thumb sized piece of Ginger, grated or finely chopped

0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)

a Courgette, sliced into inch long strips

a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)

Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.

Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.

Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.

Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.

Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.

Sweet & Sour Pork

You might also like:

Homemade Tomato Ketchup

Homemade Tomato Ketchup

Noodles with Pork & Veggies

Noodles with Pork & Veggies

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Noodles with Pork & Veggies

Toddler & Young Children, Family Dinners, Only Grown Ups

Another firm Chez Foti family favourite! Both kids love their noodles, or rather ‘wriggly worms’ in our house, as much as we do. A very quick, easy and satisfying dinner that injects a fair amount of lovely veggies into little tums, and you can’t say much fairer than that!. In truth I’ve steered clear of blogging Chinese style recipes for their lack of authenticity, but have decided to occasionally blog my Western stylie family versions as they’re so much enjoyed at Chez Foti. Purests, you’ve been warned!

You really can use an almighty array of veggies in stir fries, use whatever’s in season or you happen to have in. Before growing my own I tended to make Chinese style food with the usual carrots, peppers, broccoli florets, peas, bean sprouts, water chestnuts, mushrooms etc. Once I had my own ready supply of veggies in the garden I soon realised that you really can use almost any veggies in Chinese cookery, or Indian or Thai. As well as the usual suspects above I’ve very successfully cooked with swiss chard, spinach, aubergines, courgettes, asparagus, french and other green beans, broad beans, cauliflower, squash & pumpkin, kale, celery, leeks, sprouts, sweet potatoes, parsnips, beetroot, swede…..I think you’re getting the idea. Vary the cooking time and size of dice accordingly. Anything woody and hard, like a carrot, parsnip or swede should be cut a little finer than other veggies and/or cooked for a little longer. Leafier veggies like spinach, chard leaves or pak choi cook down very quickly and should be added towards the end of the cooking time.

So tonights noodles were made with handfuls of my ‘veg of the month’ Swiss Chard,  a red pepper and a courgette. A couple of my swiss chard plants from last year are back in full glory now (though about to go to seed) and producing an abundance of wonderful leaves. I also planted a whole new row a few weeks ago and these babies are almost ready for the eating too. Chard is a wonderful veg to grow, minimum effort for maximum and very quick return, and the plants can last up to a staggering eighteen months. It’s such a versatile veg too, great in an assortment of Asian curries and stir fries, stews, casseroles and pasta dishes.

You can happily swap the pork for beef, chicken or prawns, or omit altogether for a veggie dinner. My kids like a touch of chilli in their food, but leave out if you or yours don’t. If making for adults only you might want to increase the amount of chilli, fish, oyster and soy sauce, I try to keep my salt levels as low as possible when cooking for kids.

Enough for four:

2 tablespoons of sunflower or groundnut oil

a heaped tablespoon of freshly grated ginger

a dried birds eye chilli, finely chopped, or a pinch of dried chilli flakes (optional)

a medium onion, diced

a red pepper, cut into thin strips (about an inch long)

a courgette, cut into thin strips (about an inch long)

200g of swiss chard leaves and stalks, stalks removed and both leaves and stalks shredded separately

300g of pork loin or fillet, cut into thin strips (about an inch long, the same as the veggies)

2 cloves of garlic, finely chopped

200g of medium egg noodles, cooked to packet instructions and cooled

a teaspoon of fish sauce

2 dessertspoons of dark soy sauce

2 heaped tablespoons of oyster sauce

100ml of hot chicken stock

Heat the oil on a hot heat, in a large high sided frying pan or preferably a wok. Throw in the ginger, chilli, onion and pepper. Cook for 2 minutes, stirring briskly and almost continuously.

Add the courgette, pork strips, shredded chard stems and garlic. Stir regularly and cook on a high heat until the veggies are almost tender. This should  be about 4 to 5 minutes. If the pan is very dry add a splash of water rather than more oil.

Stir in the shredded chard leaves, cooked noodles, fish sauce, soy sauce, oyster sauce and hot stock.  Keep on the heat until the chard has wilted and the noodles are piping hot. Have a taste and add a little more oyster and soy sauce if you think it needs it, though it’s not advisable to add any more if cooking for little children.

How about trying some of our other Chez Foti family favourite dinners, Chicken & Veggie Fried Rice, Chicken & Apricot Tagine, Sausage & Courgette Carbonara or Pasta & Meatballs.


Chicken, Veggie & Egg Fried Rice

My version of Chicken Fried Rice contains eggs and lots of veggies and is a very firm favourite in our house, especially with the wee ones. It’s definitely Jacques’ absolute toptastic favourite dinner, he rarely misses out on a third helping! In fact the first time I made it for him when he was just under a year old I wasn’t sure he was ever going to stop eating. Feel free to omit the chicken and turn this into a tasty veggie dinner, just up the eggs and veggies.

The classic recipe for CFR only includes rice, chicken, egg, onions and peas, but like most things I substantially veg mine up adding pretty much anything that I happen to have in. Today I used half a red pepper, a carrot, a handful of green beans from the freezer and a quarter of a head of broccoli. Peas, courgette, leek, squash, pumpkin, sweet potato, sweetcorn, beansproats, mushrooms, spinach, chard and cabbage all work really well too. Cut your veggies to a size appropriate to the smallest eater. I tend to dice mine fairly small as my children are still pretty little, and a small dice also has the added benefit of a perfect disguise for fussy eaters (as my daughter most definitely can be at times!). If you’re cooking for adults or older children cut everything to a much larger grown up size and cook for a few minutes longer.

Classic recipes also only include the flavour addition of soy sauce, but I like to add a little less soy and a large piece of grated ginger and a teaspoon of Chinese five spice (one of my favourite flavours ever). It’s always good to get your kids used to eating different flavours from a young age, I’m sure it helps to make them less fussy later on.

January 2013: This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh. Please check out all the other wonderful entries on the BritMums blog. Although I wrote this post over ten months ago it’s still my two little monsters’ absolute  favourite dinner guaranteed to be gobbled up!

Chicken, Veggie & Egg Fried Rice

Enough for a hungry family of 4:


220g white rice, preferably jasmine
2 tablespoons of groundnut or sunflower oil
a thumb sized piece of fresh ginger, grated
a small onion, diced
1/2 red pepper, diced
a carrot, diced
1/4 broccoli, cut into small florets (and any larger stem sections diced)
a handful of green beans, sliced
2 tablespoons of soy sauce
a little water
2 free range chicken breasts, cut to a small dice
a teaspoon of Chinese five spice
a teaspoon of sunflower oil
2 eggs
salt & pepper

Start with cooking your rice, cook to packet instructions. Once cooked drain and set aside.

Meanwhile heat the oil in a wok or a large deep sided frying pan. Add the onion, garlic and carrot (and any other root or slow to cook veggies that you may be using). Cook for 5 minutes on a very high heat, stirring and turning continuously.

Now add the broccoli, beans, pepper and other veggies that you’ve chosen to use. Also stir in the soy sauce and a couple of tablespoons of water. Continue to cook on a high heat for a further five minutes. Keep adding a splash of water when the the liquid evaporates.

Finally add the diced chicken and a teaspoon of Chinese five spice. Stir and cook for a final 5 minutes.

While the chicken’s cooking make your omelette. Heat a teaspoon of sunflower oil in another frying pan. Whisk up the eggs and season with a little salt and pepper. When the pan is hot pour in the eggs, stir a little then leave to firm up on a medium heat. Once the egg is fully cooked through remove the omelette from the pan and cut into small bite sized strips.

Thoroughly mix the chicken and veggies, rice and eggy strips together and serve immediately. Grown up folk might like to add a little extra soy sauce. I’ve served mine today in my gorgeous Oogaa bowls. Oogaa design and sell fabulous and safe feeding products for babies and young children in fun designs and colours. For more information check out the Oogaa website, www.oogaa.com.

How about trying some of my other child friendly recipes? Kid’s Bolognese, Sausage & Courgette Pasta Carbonara, Salmon Fishcakes, Potato, Cauliflower & Pumpkin Curry or Pumpkin Mac ‘n Cheese?


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