Friday, July 11, 2008

Pork Stir-Fried with Green Snake Beans

This easy pork stir fry is extremely quick to prepare. Once cooking begins it should be ready in 5 minutes. Serve with steamed Jasmine rice. Recipe serves 4.

Ingredients:

12 ounces (375 g) pork fillet, thinly sliced
8 cloves garlic, crushed
2 tablespoons vegetable oil
1 pound (500 g) green snake beans, cut into 1/2 inch (1 cm) lengths
2 tablespoons fish sauce
2 teaspoons brown sugar or palm sugar
1 teaspoon freshly chopped chili
1 tablespoon lime juice
Freshly ground black pepper

Method:

1. Heat oil in a wok or fry pan. Cook garlic and chili until garlic begins to brown. Add pork and cook 1 minute.
2. Add beans and cook for 2 minutes. Add fish sauce, lime juice, sugar and pepper. Cook for 1 minute.
3. Serve immediately.

Rhubarb Crumble Pie


This luscious fruit-filled dessert pie with easy-mix crumble topping can be served with either whipped cream or ice cream. Recipe serves 4.

Ingredients:

2 cups sugar
1 cup water
4 cups chopped rhubarb
Icing sugar
Crumble:
4 ounces (125 g) butter
1/2 cup sugar
1 1/4 cups wholemeal all-purpose (plain) flour
1 cup rolled oats
1/2 cup finely chopped walnuts
2 teaspoons mixed spice

Method:

1. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 5 minutes without stirring. Add rhubarb, simmer 10 minutes or until rhubarb is tender, drain, cool to room temperature.
2. Press two thirds of crumble firmly over base and side of 9 inch (23 cm) flan tin. Spread rhubarb over base, sprinkle with remaining crumble, bake in moderate oven 40 minutes. Dust with icing sugar before serving.
Crumble: Cream butter and sugar in small bowl with electric mixer until light and fluffy; place mixture in large bowl. Add flour, oats, walnuts and spice, rub through with fingers.