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Stir Fry Char Sui Pork Mince & Broccoli

Stir Fry Char Sui Pork Mince & Broccoli


I happened across a 500g pack of Pork mince for just over £1 so Sue set about her recipe rummaging and came up with this. Realistically this recipe would easily feed 4 and we had enough left to pop in Taco shells the following day.

Ingredients:-

500g of Pork mince
2 Cloves of Garlic, minced
A Thumb of Ginger, minced
1 Carrot, cut into lengthways strips
1 Red Pepper, cut into strips
2 Spring Onions, sliced lengthways
2 Chillies, chopped
1 Tbsp of Honey
1 Tbsp of Black Bean Sauce or Hoisin Sauce
40ml of Soy Sauce (Gluten free for us)
30ml of Shaoxing Wine
1 Tsp Chinese Five Spice
A handful of Peanuts, roughly chopped
½ a head of Broccoli, separated into florets
1 Onion, finely diced
Oil to fry
A splash of Water

Method:-

(1) Mix together the Black Bean sauce, honey, Soy Sauce, Five Spice, Shaoxing Wine and a splash of water.
(2) Set aside your Char Sui Sauce.
(3) Heat a little Oil in a pan, add the Garlic &Ginger and cook gently for a minute.
(4) Add the Pork mince and fry on a high heat until browned, stirring continually.
(5) Remove from the pan and set aside.
(6) Add more Oil if required and fry the Broccoli, Carrots, Onion and Pepper, for a few minutes.
(7) Return the mince to the pan and stir to combine.
(8) Stir in the Char Sui Sauce and cook over a low heat until heated through.
(9) Garnish with Spring Onions and chopped Peanuts.

We served ours over Rice Noodles, but this would work equally well over boiled rice.

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Air Fryer Chicken Parmigiano Bake

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Category: Recipes

Air Fryer Chicken Parmigiano Bake recipe, low cost home cooked meals

If we owned a trumpet we’d be making a dreadful racket at the moment. We’re calling this a total Air Fryer success!!!!

Ingredients:-

2 Chicken Breasts
Parma Ham to cover the Chicken
1 Tbsp of Olive Oil
1 Onion, finely chopped
2 Clove of Garlic, minced
2 Tbsp of  Tomato Puree
500g of Passata
100ml of Chicken Stock
¼ Tsp of Sugar
125g of Mozzerella Ball, torn into pieces
40g of Grated Italian Style Cheese
1 Tsp of Mixed Herbs
Salt & Pepper to season

Method:-

(1) Season the Chicken with Salt and Pepper and wrap in Parma Ham length ways.
(2) Place the Breasts on a rack over Parchment paper and cook at 180c for 20 minutes in the Air Fryer.
(3) In a frying pan with a little Oil fry the Onions until softened.
(4) Add the Garlic and Tomato Puree & cook for a further minute or so.
(5) Pour in the Passata and Stock, season with Salt & Pepper.
(6) Add the Sugar and bring to the boil.
(7) Reduce the heat and allow to simmer for 4 to 5 minutes.
(8) Pour half of the sauce into a roasting tin and place the Chicken on top.
(9) Cover with the remaining sauce.
(10) Arrange the Mozzerella on top and sprinkle over the Italian Style Grated Cheese & Mixed Herbs.
(11) Allow to rest for 5 minutes and then return to the Air Fryer for a further 8 minutes or until the sauce is bubbling and the Cheese has melted.

We have quite a bit of sauce in a tub in the fridge which we’ll use up today. The quantity of sauce would suit 4 Chicken Breasts. But, well you know there’s only the two of us…..

 

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