It’s no surprise to those who know us that we eat a lot of Chinese food, it’s one of our absolute favourite takeaways and turning our favourite meals into a fakeaway is the best.
Now we get asked a lot why we make such big portions and what we cook them in so I have started to link the cooker we use. We use this multi function cooker from Quest Appliances. This enables us to cook a decent portion without having to over load a pan. It can also be served on the table still in the cooker, simply unplug it and its portable. Making this also ideal for caravan holidays. We love it. I cook all our large curries, rice dishes, pasta, casseroles and much more in here. It enables us to batch cook easily and it’s great for entertaining friends and family where they can help themselves.
Some recommended items from our kitchen for making this dish…
- Family size multi function cooker , this is used in several of our recipes, more details in the blurb above.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
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Thank you.
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Serves 6
INGREDIENTS:
- 1 pork loin fillet, fat removed and diced into small pieces
- 300g cooked and cooled long grain rice
- 1 large onion, diced
- 4 large carrots, diced
- 10 radishes, diced
- 1 red bell pepper, seeds removed and diced
- 1 green bell pepper, seeds removed and diced
- Handful french green beans, topped and tailed and diced
- Half head broccoli, diced
- 6 tablespoons Lee Kum Kee hoisin sauce (available in Tesco)
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 chicken oxo cube dissolved in 50ml boiling water
- 1 tablespoon finely diced fresh ginger
- 2 cloves garlic, crushed
METHOD:
- In the pan fry the pork until browned and cooked through, remove from the pan and set aside for now.
- Add all the vegetables, ginger and garlic to the pan and fry for 2 minutes, pour in the chicken stock and the light soy sauce and cover with a lid and cook for 5 minutes until softened (I keep ours with a little crunch so cook for longer if you wish).
- Add the pork back into the pan along with the cooked rice, dark soy sauce and the hoisin sauce and cook for a further 5 minutes until everything is heated through and all the sauce is absorbed and everything fully coated.
- Serve straight away with some stir fry veggies.
NOTES:
- This dish can also be served as a side dish to go with a Chinese banquet and any leftovers can be frozen for another day, defrost fully before reheating.
Hickmans Slim Kitchen 