Language Rocks!

The Open starts on Thursday this week at Turnberry, just 60 miles south from my location in sunny Gourock.

As a keen watcher of golf, I am relishing four days glued to my TV to watch sportsmen at the top of their game exhibit their prowess (and see how they fare against the legendary Scottish deep rough, which is sure to yield plenty of shankers), as well as beautiful scenery of Turnberry with its coastal views, especially of Ailsa Craig.

I checked out the official Open Golf website and was bowled over by the video content available portraying The Open Championship; and the tournament hasn’t even started yet!

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Pork and Veg Leftovers Stirfry

This is a delicious, filling, incredibly quick stir fry I made today from fridge and freezer leftovers that’ll satisfy for lunch, dinner, coming in from the pub, or (if you’re as twisted as me) for breakfast (next-day curries are WAY better though).

Total time spent, including raking about in the fridge and freezer was 10 mins and if I was to guess the cost it’d be £2 at an absolute maximum.

What I Had As Leftovers

1 pork loin chop
A handful of beansprouts
1/4 onion
2 spring onions
1 red birds eye chili
3 slices sandwich ham
1 takeaway-sized portion boiled long grain rice (I make mine in batches using my awesome microwave rice steamer from Lakeland. No fuss, 10 min perfect rice every time).

How To Do It

Prep Work (2 mins)

Cut (forget knives, kitchen scissors are better) pork loin chop (or any leftover fresh meat) into 1 inch strips. HINT: cut the strips perpendicular to the grain of the muscle as the meat’ll turn out more tender.
Wash beansprouts
Roughly chop onion, spring onions and ham
Finely chop chili (I kept the seeds in to add more heat)

How To Cook It (4 mins)

Heat a little olive or ground nut oil (I added a dash to a bit of fat and juices from some sausages I’d just cooked a minute earlier) in a large frying/sauté pan or wok.

Once the oil is smoking, add all prepped ingredients except the rice.

Stir fry for 2 mins.

Add rice.

Stir fry for two mins.

Add a dash of dark soy sauce (optional), serve and enjoy.

“See it all, till tomorrow”