Sweet and spicy and oh so good.

I'm always on the hunt for new and exciting recipes to try. Ways of making the usual weeknight dinner a little more interesting. Quite often, I'll have a play around in the kitchen and just see what happens.


This particular recipe is originally pinched from our lovely chef at work, but I've tinkered and toyed with it a little until it reached its current state.

It's a wonderfully sweet, sticky, spicy sauce that goes with pretty much every meat you can think of, perfect for using up left over meat from a roast dinner. I love it, Mr W loves it, and I'm pretty sure you'll love it too!

Enjoy,
L xx



Sweet & Spicy Chinese Pork/Chicken/Beef

Ingredients
x2 chicken breasts/x3 pork loin steaks/several slices leftover roast beef - sliced into thin strips
1 onion, diced
1 red pepper, finely sliced
1 red chilli, sliced
tsp lazy garlic
tsp lazy ginger
300ml beef stock (from a cube)
2 tsp tomato puree
2 tbsp runny honey
heaped tsp cornflour, mixed into a paste with water
Toasted sesame oil for frying

Method

1. If using raw meat, pan fry until just cooked and then set to one side.
2. Gently fry onion,red pepper, chilli & garlic until softened.
3. Add the stock, tomato puree and honey and bring to the boil, then gently simmer.
4. Add salt and pepper to taste.
5. Add the cornflour paste and gently stir until the sauce thickens.
6. Add the cooked meat and continually stir, until the meat is piping hot throughout.
7. Serve with rice, chips etc. I like it served over steamed spring greens.