The time of the Year

In the summer we get a lot of hummingbirds visit us, and lately we have had a bunch of them. So many in fact we filled the feeders twice in one week, I beleive we must be on their migratory path south. They are so pretty, I wish I was able to get a better picture of them. But they do move so fast.

I havent written about what I have been cooking lately, but thats because its either been eaten up so fast and I didnt get my camera fast enough, or it hasnt been pretty enough. I am not talented enough to get things to look pretty enough for the camera. More often it looks like a banger has gone off in my food, but what it lacks in looks it makes up for in flavour. Bit like me really.

I made this on Monday and I will list what went into it but Im afaid I didnt measure anything. I know its terrible, but this way you can tailor it to your tastes. I called it "spicy pork stir fry" I was able to get some really nice pork steaks at Walmart the other day, and I think pork goes so well with chinesey flavours.





SPICY PORK STIR FRY

Marinade
dark soy sauce
sesame oil
orange juice
tomatoe ketchup
4 garlic cloves
chopped fresh ginger
red pepper flakes

2 pork steaks
broccoli
carrots
onions
red and green peppers
2 tablespoons canola oil
1 teaspoon corn flour

Make the marinde by combining all ingredients in a ziplock bag, squeezing the bag to combine everything. Add the pork steaks, and refrigerate over night.

Prepare all the vegetables by chopping into bite size peices.

Mix corn flour with a little water.

Remove the pork from the marinade, and set aside the marinade to use later. Grill the pork till almost done, then remove from the grill and allow to rest for ten minutes.

Slice the pork in to slices.

Put oil in the wok and when the oil shimmers its time to add the pork to the pan, let it cook for about 5 mins then add the vegetables, continue to cook till the pork is done and veggies are still crisp but cooked.

Add the marinade and combine, then thicken with the corn flour.