While I inherited my love for eating from my dad, it was my mum that gave me my passion for cooking — especially cooking for family and friends. No doubt my mum’s dedication to providing our family healthy, delicious home-cooked meals can be directly attributed to my turning out to be a relatively well-adjusted adult.
Needless to say, many of my mother’s recipes have worked their way into my own repertoire, including this one for stir-fried pork and curried peppers. When I announced to Jeff that I was preparing Singapore Noodles and Pork for dinner he immediately asked what was ‘Singapore’ about the noodles. My answer; I don’t know, the recipe just calls for whole wheat spaghetti. Mum, maybe you can shed some light on this?
Yes, this is the second time in two weeks that pork tenderloin has ended up on my table. Pork has now officially made its way onto my regular grocery list. And thank goodness, I’ve been eating chicken for years.
Singapore Noodles and Pork
Makes four servings
1 lb. pork loin
1 tbsp. vegetable oil
1/2 medium onion *
1 each sweet red, yellow and green pepper, seeded
2 large cloves garlic, minced
1-1/2 cups chicken stock
1/4 cup oyster sauce
1 tbsp. curry powder
1 tbsp. cornstarch
1 tbsp. cold water
1/2 cup chopped fresh parsley or coriander (optional)
Dash hot pepper sauce
1/2 lb. whole wheat spaghetti
1. Cut pork into 1/4 x 2-inch strips.
2. In large skillet, heat oil over high heat; stir-fry pork for 3 to 4 minutes or until well browned. Remove and set aside.
3. Cut onion and sweet peppers into 1 1/2 inch long strips. Add onion, peppers, garlic and stock to skillet; cover and cook for 2 minutes. Stir in oyster sauce and curry powder.
4. Blend cornstarch with water; add to skillet along with pork. Bring to boil; cook, stirring, for 1 to 2 minutes or until heated through and thickened.
5. Sitr in parsley and hot pepper sauce.
6. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. In large bowl, toss spaghetti with meat mixture.
To reheat, microwave for 3 to 5 minutes if thawed.
- Note: the original recipe calls for one leek, light green and white parts only. Unless I have leeks on hand, I usually just use a regular cooking onion.