Stir Fry & Lemon Tart

Well, day one of the fasting was as torturous as i expected, especially as i had some Treacle Tart left over in the fridge lol

Spent most of the day trying to clear a garage, so it was a good job that the meal i’d planned for this evening wasn’t something that took more than a couple of hours.

Inspired by Nigel Slaters Pork With Garlic and Oyster Sauce i made a stir fry

Pork Stir Fry

  • 1 pork fillet/tenderloin cut into small pieces
  • 2 shallots, chopped
  • 2 cloves garlic chopped
  • 1/2 cucumber cut into juliennes
  • 1 bag spinach
  • 4 tablespoons of Oyster Sauce
  • 1 pack fine egg noodles
  • 1 pack bean sprouts
  • 1 pack baby corn sliced
  1. Put a pan of water on to boil for the noodles.
  2. Fry the shallots and garlic in some oil in a wok then add the pork and brown.
  3. Put noodles into boiling water. Add the Oyster sauce, bean sprouts and baby corn to the pork and toss until everything is coated and bubbling.
  4. Add cucumber and spinach to the pork and fry until spinach is wilted then add the cooked noodles and toss to combine everything.
  5. Serve immediately.

photo copy

I told The Hubster i was using Oyster Sauce and he wasn’t impressed lol, but enjoyed it once it was cooked. My daughter cleared her plate, and said it was lovely…but i won’t be telling her it was Oyster Sauce, she’ll be mortified 😉 Personally i love Oyster Sauce and also Thai Fish Sauce…once you get over the thoughts of what they’re made from 😉

I made Lemon Tart for dessert, even made my own pastry again…but i really could do with a food processor to make it easier. It was Nigel’s Lemon Tart recipe from The Kitchen Diaries. I didn’t have the problems he had (shrinkage so the filling comes out) but probably only because i didn’t put all the filling in…i was a bit panicked lol. So the lemon layer is only about 1cm thick and i have a jug of raw egg, lemon juice and cream in the fridge lol


Was bloody nice though….in fact, I’m off to get another slice, as i’ll be fasting again tomorrow 🙂

Are there any ingredients you don’t like the idea of?


4 thoughts on “Stir Fry & Lemon Tart

  1. The tart looks lovely! I find pastry is much nicer when done by hand – overworking it makes it tough. I have a recipe that comes out perfect every time if you want it. I did a Centra Certificate in Patisserie a few years ago and it’s one of the recipes the chef gave us.

  2. I had exactly the same thing last time I made a lemon tart – I ended up with about double the amount of filling I needed, but think I over whipped mine a bit as it was quite frothy lol. Delicious though as it was really light. Ended up throwing the rest of the mixture away. Let me know if you come up with any other ideas for it! xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s