It was a strange day at work today as Charlotte told everyone she was leaving. Most were sad, Jacci was very, very sad. I can’t imagine what she will be like on Charlotte’s last day.
This recipe was taken from Chinese Leaf Pork Wraps in May’s BBC Good Food. I didn’t want the messiness of the finger food. The magazine shows a week of recipes for £20 (I think) and uses leftover rice and beans from a previous day. Mr S cooked some basmati rice whilst I sorted myself out after the gym.
Stir fry some pork mince over a high heat in a little oil.
Remove from the pan and stir fry grated garlic and ginger, chopped mushrooms and sliced spring onions for a couple of minutes.
Add the cooled, cooked rice and some black eyed beans and stir fry for a little longer.
Add an egg, stirring to scramble.
Stir in the pork, chopped parsley, dark soy and seasoning, leave a little longer.
Stir in finely sliced Chinese cabbage and serve with extra soy and chilli sauce.
Using MINCED PORK, GARLIC, ROOT GINGER, MUSHROOMS, SPRING ONIONS, COOKED RICE, BLACK EYED BEANS, EGG, PARSLEY, DARK SOY SAUCE and CHINESE CABBAGE…
This was dinner…7th May 2014.