Recipe - A great use for leftover roast pork

Having just whipped up a improvised stir fry for my supper I thought I might share with you a cracking recipe using something which people often struggle to give a new lease of life.

Everybody likes cold roast meats in a sandwich or for a cold Ploughman's supper after a busy day at work, which can be delicious, but if you feel like something a bit different then I think you might enjoy this recipe.

Take:

Good slug of groundnut oil
2 thick slices of cold roast pork (finely sliced into strips)
1 handful of oyster mushrooms (roughly chopped)
1 handful of finely sliced savoy cabbage
1 handful of frozen petit pois pea
1 glass of dry white wine
1 green chili (roughly chopped)
1 large lump of ginger (Finely Sliced)
2 Cloves Garlic (Crushed)
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp runny honey
1 tsp white wine vinegar
Pinch dried coriander
Handful of roughly chopped fresh coriander
1 handful basmati rice
Seasoning (to taste)

Method

1. Combine chili, ginger, garlic, light soy, dark soy, honey, vinegar and dried coriander and pour over the pork and coat it using clean hands.

2. set a pan of salted water on the hob, bring to the boil and add the rice.

3. Halfway through the rice cooking (it should take about 10-15 minutes if you don't like it too mushy) start heating the oil in a large, heavy frying pan or wok on the smallest gas/electric ring.

4. When the oil becomes hot enough add the pork, the marinade and cook for 1-2 minutes before adding the white wine.

5. Burn off the alcohol (This won't take to long and you can tell by using your nose!) and add the mushrooms and the cabbage. At this point you also want to drain the rice and leave to stand for a few minutes whilst the vegetables cook.

6. Around 2 minutes before you intend to turn off the heat add the rice and the peas, stir in and cook until the peas are just heated through.

7. turn off the heat, leave to sit for a minute, serve sprinkled with chopped coriander and season to taste.