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General cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).
  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.






Sliced Pork with Wood Ear Fungus
Sliced Pork with Wood Ear Fungus Category Rice Recipes 
Views 163 
Ratings 0 
Ingredients And Procedures

----------------------------------BARB DAY---------------------------------- 8 oz Pork tenderloin; filet

1 1/2 oz Wood ear fungus; dried,

-soaked 25 minutes in -warm water 1 1/2 oz Spinach;leaves young, tender

2 Green onions; trimmed;diced

3 Ginger; slices/thick/fresh

1 1/4 ts Garlic; minced

3 Red chili peppers; fresh or

-pickled/chopped 2 tb Lard; softened

2 tb Oil; for frying

--------------------------------SEASONING #1-------------------------------- 1/4 ts Salt

1 tb Light soy sauce

1 tb Rice wine;or dry sherry

2 ts Cornstarch

1 tb Vegetable oil

--------------------------------SEASONING #2-------------------------------- 1/2 c Chicken stock

2 tb Light soy sauce

2 ts Chinese brown vinegar

1 ts Rice wine; or dry sherry

1/2 ts M.S.G.; optional

1 1/4 ts Sugar

1 ts Cornstarch

Slice the pork across the grain into very thin slices and cut into bite sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes. Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok, or large skillet and add the lard and frying oil. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 1/4 minutes. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened. Add a dash of salt to taste, and serve. Steamed rice a MUST.

 
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