Hong Kong Style Chow Mein with Pork and Green Vegetables

Ingredients
(Serves 4 People)

25g Dried Chinese Mushrooms or Shitake
Chicken or Vegetable Stock
340g (12oz) Chinese Egg Noodles
2 tbsp Sunflower Oil
1 Large Garlic Clove 
1 tbsp chopped fresh root ginger
1 fresh red Chilli
2 tsp Five Spice Powder
200g (7oz) Pork Fillet (cut in to strips)
2 Green Peppers (Seeded and thinly sliced)
100g (3 1/2oz) Small Broccoli Florets
2 Celery Sticks (Thinly Sliced)
2 tbsp Soy Sauce
2 tbsp Rice Wine
100g (3 1/2oz) Bean Sprouts
2 tbsp Finely Chopped Coriander
2 tsp Toasted Sesame Oil
Fresh Coriander to garnish

1) Place the mushrooms in a small bowl and pour in enough boiling water to cover them. Leave to soak for 10 minutes. Line a sieve with muslin or kitchen paper and place it over a bowl, then pour the mushrooms and their soaking liquid into it. Measure the strained liquid and make it up to 100ml with chicken 
 or vegetable stock if necessary, then set aside. Discard any tough stalks from the mushrooms, slice them and set aside.

2) While the mushrooms are soaking, place the noodles in a large mixing bowl and pour in enough water to cover them generously. Leave to soak for 4 minutes, or according to the packet instructions, until tender. Drain well and set aside/

3) Heat a wok or large frying pan over a high heat. Add 1 tbsp of the sunflower oil and, when it is hot, stir in the garlic, ginger, chilli and five spice powder. Stir-fry for 30 seconds, taking care not to let the flavorings burn.

4) Add the strips of pork and continue stir-frying for about 2 minutes or until they are cooked through. Use a draining spoon to remove the pork from the wok and set it aside.

5) Add the remaining oil to the wok and heat until it is almost smoking. Stir in the peppers, broccoli, celery and mushrooms, and stir-fry for 2 minutes. Stir in the mushroom liquid, soy sauce and rice wine, then return the pork to the wok. Continue cooking, stirring constantly, for about 1 minute or until the pork is reheated.

6) Stir in the noodles, then the bean sprouts and toss together briefly, just long enough to heat the ingredients without softening the bean sprouts, as they should retain their crunch.

7) Stir in the chopped coriander and sprinkle with the sesame oil. Serve the chow mein immediately, garnished with coriander leaves.

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Kitchen Wisdom

I have found that some of the below has helped me in the past so I thought I would share my 'Kitchen Wisdom' with you

 

 

- To Remove odours from a container that you want to use again, fill the container with hot water, then stir in 1 tablespoon of Baking Powder. Leave it to stand overnight, then rinse well and dry.

 

 

- Choose stack able containers to maximise storage space. Remember that square or rectangular containers make better use of shelf space

 

 

- For convenient single servings, freeze portions of home-made soup in to large thick paper cups or small individual containers. Remove from the freezer when required and make sure its fully cooked before eating

 

 

- Spirits with an alcohol content of 35% or over can be kept in the freezer for drinks which should be served ice cold.

 

 

- To remove fishy odours after preparing fish dishes, rub the cut surface if a lemon over your hands, knife and chopping board. Also rubbing your hands with Salt then rinsing and washing them will also get rid of the fishy smell.

 

 

 

I hope some of the above will be helpful to you let me know your kitchen wisdom (or secrets)

 

Love Laura

Essential Cooking Equipment

Hours can be spent in cooking stores looking at all of the beautiful equipment that is on offer. (I should know I have probably spent a good few months in total in shops). Thousands of products are availbale, but what do you really need or most cooking applications?

 

This list reflects the essentials; equipment that will be frequently used and should be kept close at hand. Of course, the more you cook the more equipment you will accumulate, but if you start by stocking your kitchen with these items you'll be well on your way to making just about any dish

 

The list was hand picked by me to include good quality tools that will help make cooking easier and more fun for you.

 

HAPPY COOKING

 

Knives

 

 

Next to your hands, your knives are your most important tools in the kitchen. The three knives shown above are what I recommend as a starter set; most of your cutting needs will be met with these three knives. Buy as good a quality as you can, take can of them, and they'll last a long time

 

Measuring

 

 

 

These measuring tools are likely all you'll ever need for cooking. The digital scale seems like a splurge, but it comes in very handy when you are considering portion sizes, dividing ingredients, measuring in metric, multiplying recipes and quantites

 

Gadgets, Utensils and Other Equipment

 

 

As I said these are what I would consider essentials. There are many, more choices for kitchen utensils, and the chances are you'll end up with drawers full of spoons, spatulas and much more. It is often tempting to buy the latest greatest gadgets but if you have the above items on hand, you'll find that almost any job in the kitchen can be handled with ease.

 

Cookware

 

 

Cookware runs the gamut from low priced to very expensive. Truth be told, some manufacturers have such excellent quality cookware, the high price is worth it since the pieces have the ability to last for generations. None of the pans are truly cheap, they are good value items that, if properly cared for, will last and last

 

Baking Pans

 

 

Baking pans come in a vareity of shapes, materials and sizes, but many of the pans can be used for multiple purposes. The stoneware casserole dish, for example, can be used for crumbles and cobblers, as well as potatoes au gratin and roasted pork. Having a few sizes on hand ensures you'll have the right bakeware for the number of people you're cooking for.

 

Small Appliances

 

 

If I were to prioritize the order in which to purchase the above applicances, I would suggest the mixer first, the blender second and lastly the food processor. This is because the first two items perform functions that just can't always be done by hand. Having all three appliances will make your cooking more efficient, but the food processor can definitely wait.

 

I hope this gives you a little insite in to what are the main Cooking Essential Equipment I believe will help you create the most amazing meals and beautiful cakes

 

Love Laura

P.s - Please comment and follow for two recipes a week.

 

Welcome to My Baking/Cooking Blog

Hi Everyone my name is Laura I am 27 and I write another blog (link here)

 

I have been passionate about baking and cooking from an early age as I used to always cook and bake with my gran, everything from cookies and cupcakes to roast dinners.

 

Since moving in to the flat where I currently live I try and bake at least once a week I will be looking to put up recipes and anything baking/cooking twice a week on a monday and a friday.

 

Sometimes I may do more but I will set myself the challenge of two a week.

 

If you have any cooking/baking related questions please don't hesitate to contact me!

 

 

 

Hope you enjoy everything I enjoy

 

Love

 

Laura