Wednesday 18 August 2010

August 2003 - Beef Stir-fry with Rice Noodles

Well, I haven't managed to make much of a start on posting yet. I have gotten quite a bit of the actual cooking done though. I guess that it is a start. Something I noticed looking through this month's magazines was that on all but two of the covers are some very delicious looking desserts. The Malted chocolate pudding with Mars bar custard looks incredible. There were two reasons that I didn't make it the first being that I didn't have everything needed for the recipe and and second, I really don't need any desserts at the moment. 
The first recipe that I actually considered making was Jill Dupleix's Hokk Bol (Chinese pork noodles). Jill describes it as an Asian version of spaghetti bolognese. I was intrigued by it but at the same time I wasn't convinced that I would actually like it. There were only two things that I didn't have to make it, hoisin sauce (which I normally have) and Shaohsing rice wine, which I know in small quantities can be substituted with sherry. In the end I just decided to not to take the chance with the lovely pork mince I have in the freezer. 

I decided to make something quick one night after work and Valli Little's Beef stir-fry with rice noodles was just the thing.  I didn't have a leek, so just used onion. I had no tamari, so just used light soy sauce and used sherry in place of the shaohsing. The end result was a but gluggy, perhaps I didn't have the heat high enough when cooking. It was also quite salty, water may have been a better option than stock. It was nice though and was very quick and easy to make from store foods. 


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