Chinese Pork Chow Mein

Stirfries are always a hit in our house, and I am always trying out new recipes, in hope of finding the perfect stirfry. The first time I made this it was a huge success, however the second time I made further alterations and it became ever better!!! The mixture of ginger, garlic, soy sauce and curry powder provide the perfect blend of chinese flavours.

Chinese Pork Chow Mein

Adapted from Febraury 2009 issue of Recipies+ Magazine

Serves 4

440g packet dry egg noodles

1 cup chicken stock

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp peanut oil

400g pork mince
2 tsp crushed garlic

2 tsp crushed ginger

1 tsp mild curry powder

440g tin baby corn, cut into halves

1/2 medium red(or green) capsicum, cut into short lengths

2 medium carrots, chopped into short lengths

2 spring onions, thinly sliced

1. Cook noodles according to directions on back of pack, drain and keep warm. Whisk stock and sauces in a jug and set aside.

2. Heat oil in a frying pan over moderately high heat, add pork; cook, stirring with a wooden spoon to break up lumps, until cooked. Add garlic, ginger and curry powder. Cook and stir for 1 minute.

3. Add corn, capsicum, carrot and stock mixture to pan; cook and stir for 1-2 minutes. Add noodles and toss until heated through.

4. Spoon noodles into bowls; sprinkle with onion and serve at once.

Tomato and Capsicum Soup

Winter is drawing nearer, and with this I begin my weekend soup cook ups. A quick and easy meal for us is tomato soup (from a tin) and toast, so when I came across this simple recipe for tomato and capsicum soup I just had to try it. We served it with Tortilla Pizzas, and it went down a treat - Glenn even told me it's better than the tinned soup!!! The heat of the soup can be altered by how much chilli you put in, and if you don't want any heat at all then leave it out.

Tomato and Capsicum Soup

Adapted from Weight Watchers Forum

Serves 4

1 brown onion

1 red capsicum

2 tsp crushed garlic

2 cans diced tomatoes

2 cups vegetable stock

pinch of chilli (optional)

salt and pepper to taste

Dice the onion and capsicum and saute in a large pot with a dash of oil. Add garlic, tomatoes, stock and chilli and simmer for 20-30 minutes. Season to taste and blend.

Freezes well.