Leftover meat, Chinese style.

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Spreenbouts.

Spreenbouts.

  • Left over meat: chicken, pork, beef etc – or you could use fish.
  • 2 onions, sliced
  • 5cm/2″ fresh ginger, peeled and finely chopped – or grated if time allows.
  • 1 big garlic clove, finely chopped
  • 1 red chilli, split, deseeded, hands most carefully washed, and chopped into tiddly bits.
  • 350g/12 oz bean sprouts
  • 350g/12oz courgettes, deseeded and roughly chopped.  You could use pak choi or broccoli instead – or even as well.
  • 3 tbspn coconut oil – or olive oil – or, better than olive oil, lard.
  • 3 tbspn tamari soy sauce, Clearspring a nice tasting brand
  • 2 tbspn chopped coriander leaves
  • A few shakes of toasted sesame oil – entirely optional.  Not v healthy, but v tasty.
  • 250g/9oz rice noodles – optional.

Serves 2 – 3

  1. Cook the beansprouts in boiling, salted water for 5 mins.  Then drain.
  2. Meanwhilst, in a large frying pan or wok, heat the oil and when hot, add the onion.  Reduce the heat and cook for about 8 minutes until softened.
  3. If you want to reheat the meat, add the meat and cook for a further 5 mins.  Less time if you are using fish – unless it is raw, of course.  At the same time, add in the courgettes.
  4. Add the ginger, garlic, chilli and 2 tblspns soy sauce and cook for a further few minutes.
  5. If you are going to eat noodles as well, get them cooked whilst all this is going on.
  6. Add the bean sprouts, the remaining soy sauce and oil.  Also add the noodles if used.  Stir about extremely well to mix and to reheat the bean sprouts.
  7. Serve, sprinkling over the coriander and a few shakes of sesame oil if going for broke.

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