Smokin'!

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Pork, Part Two: the leftovers of last night's indifferent roast have now been sliced and marinated in light and dark soy sauces, shaoxing rice wine, chilli flakes and sliced fresh red and green chillis. Above, the start of the stir-fry: vegetable oil, sliced ginger and garlic, fried until browning, the meat and marinade added. Once everything smells good and seems right, a large bag of stir-fry mushrooms, bean sprouts and other veg are added, along with more dark soy sauce, the pan covered for a while to steam the veg. Ready to serve, chopped spring onions are added to the pan, stirred through, and there you go. The pork was again, largely tough and indifferent - I didn't expect otherwise: the fat, however, was good. As always, the stars of a stir-fry are the bloody bean sprouts, mushrooms in this case, and, well, the veg. For a leftovers job, though, the thing wasn't too shabby...

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