Have you ever heard of Terry Tate?
This is pretty funny stuff. I could use him here at my house to help enforce some of the rules. Could you imagine?
Now let’s tackle this fantastic stir fry.
Sweet And Sour Pork Stir-fry
6 oz pineapple juice
1/4 cup chili garlic sauce
3 Tbs each rice vinegar, soy sauce and brown sugar
2 tablespoons each cornstarch and sherry
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
3 Tbs oil, divided
1 Tbs each minced fresh ginger and garlic
2 red bell peppers, cut into strips
1 cup thinly sliced carrot
2 cups snow peas
1 bunch green onions, white and green parts separated, cut into inch bias-sliced pieces
1 cup whole cashews
1 cup cubed fresh pineapple
1. Make sauce by Whisking together pineapple juice, chili garlic sauce, rice vinegar, soy sauce, brown sugar, sherry and cornstarch.
2. Heat 2 Tbs oil in a large wok or skillet over medium-high heat. Stir-fry pork, seasoned with pepper, in batches until browned, about 5 minutes per batch. Transfer pork to a plate.
3. Stir fry ginger and garlic in 1 Tbs oil for 30 seconds. Add bell pepper and carrot. Stir-fry for 3 minutes. Add snow peas and the white part of the green onions. Stir fry for 2 minutes.
4. Add pineapple and the reserved sauce. Simmer to thicken, about 2 minutes. Stir in reserved pork and simmer until heated through. Garnish with the green onion and cashews. Serve the pork mixture over rice.
Recipe from Cuisine At Home Magazine
The Louche FC
Manchester band full of noisy Jangly guitars and echoey lyrics. Think shoegaze done up with a garage band vibe.
Nice clean shoes
This song is from the The Louche FC’s new album due out later this month.
Back Bedroom Casualty came out earlier this year. It just narrowly missed my Festive Fifty 2011 list.
The Louche FC-Back Bedroom Casualty