SPICY PORK STIR-FRY - ALLRECIPES
This is Sichuan-style pork stir-fry. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice!
Provided by Allrecipes Member
Categories Chinese Recipes
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
- In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
- Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
Nutrition Facts : Calories 318.1 calories, CarbohydrateContent 13.3 g, CholesterolContent 73.7 mg, FatContent 17.5 g, FiberContent 2.8 g, ProteinContent 27.7 g, SaturatedFatContent 3.3 g, SodiumContent 750 mg, SugarContent 2.9 g
EGGPLANT, MOZZARELLA AND SAFFRON RICE BAKE RECIPE | GOOD FOOD
This iteration of the traditional eggplant bake adds a layer of saffron risotto rice. While not as common, it is equally, if not more (dare I say it) delightful. Other than the taste, the greatness of this dish lies in its usefulness. It is easily transportable. It is the ultimate dish to bake for a friend in need, and it is the kind of bake that can sit in the back of the fridge, uncared for, for a good few days, and taste all the better for it.
Provided by Katrina Meynink
Categories Dinner
Total Time 1 hours 30 minutes
Yield SERVES 8-10
Number Of Ingredients 12
Steps:
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Spread the eggplant slices across a few baking trays. Drizzle the ½ cup of olive oil over, turning the eggplant pieces to coat. Season very generously with salt and pepper. Pop the trays in the oven and cook until the eggplant is tender and golden brown, about 20 minutes. Turn the trays half-way through cooking, and flip over any slices that are taking on too much colour.
3. While the eggplant is cooking, place a deep-sided frying pan over medium heat. Add the remaining 1½ tablespoons of oil, and once hot, add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for another minute until golden. Add the rice and stir to coat, cooking for a further minute.
4. Add the saffron threads to the wine then pour over the rice. Cook until the wine reduces slightly, 1-2 minutes.
5. Slowly add the stock and season with salt. Cook for about 6 minutes, watching relatively closely, until the rice is al dente but still retains some bite (it will cook further in the oven).
6. Combine the tinned tomatoes and tomato pasta sauce in a measuring jug.
7. Cover the bottom of a large baking dish (about 30cm x 25cm x 12cm) with about 1 cup of the tomato mixture. Spread half the rice mixture across the dish. Sprinkle over one third of the mozzarella then arrange a layer of roasted eggplant slices, overlapping them so you can barely see any of the sauce.
8. Sprinkle over another third of the mozzarella then another cup of the tomato sauce, the remaining rice, followed by another layer of eggplant. Top with remaining tomato sauce and mozzarella, and season with salt and pepper.
9. Cover the dish tightly with foil and bake until the sauce is bubbling and the cheese has melted, about 20 minutes. Remove the foil and cook for another 20 minutes or until the top is beautifully golden.
10. Let this stand for at least 15 minutes so it sets a little, otherwise it will be difficult to serve. Scatter with basil leaves and season again with salt and pepper.
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Reviews 4.8
Total Time 15 minutes
Category Corn Side Dishes
Calories 94.2 calories per serving
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MARY BERRY BOLOGNESE PASTA BAKE RECIPE | BBC2 SIMPLE CO…
From thehappyfoodie.co.uk
1. Heat the oil in a deep frying pan. Add the onions and celery and fry over a high heat for about 3 minutes, until they are beginning to soften. Add the mince and brown quickly, breaking it up with two wooden spoons. Add the garlic and tomato purée and stir for a few seconds.
2. Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir to combine and season with salt and pepper. Cover and reduce the heat to a low simmer, then simmer for 30–35 minutes.
3. Melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat. Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid. Add the mushrooms and the thyme to the mince, then stir well.
4. Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water according to the packet instructions – keep it al dente. Drain well and run under cold water. Stir the pasta into the mince, then taste to check the seasoning.
5. Spoon everything into the ovenproof dish. Sprinkle with both cheeses and bake in the oven for 25–30 minutes until golden and bubbling around the edges. Serve piping hot, with a green or tomato salad.
Prepare Ahead: Can be made and assembled ready to cook up to 6 hours ahead.
Freeze: Freezes well before baking.
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