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Get your head out of the fridge and sit down. It's time for some Waeco bush cookin'. The
only way we go is with Waeco.
Tonight I'm gonna cook up a pork stir-fry. Now I'm gonna make my own special little sauce.
I'll show you how to do it. It's very simple. I've got some fresh ingredients. Fresh vegetables
to go in. Pulled them out of the Waeco. They're nice, fresh, and crisp. I've chopped them
all up. I've got some pork there already cut up from the butchers. Got a hot wok goin'.
And I've got some rice already on the stove. So first thing's first, let's have a look.
Alright, so I've got a nice hot wok going. Let's get some onion in there. A bit of garlic.
Get a bit of ginger goin'. So we get some ginger. I've just got this in the tube. Stir
that up. You can smell those flavors coming through. Ginger, garlic, onion. Always a good
hit. Alright, while that onion is caramelizing with the ginger, yeah, you can smell those
flavours. I'm gonna get the pork. So it's just cut-up pork. I'm gonna whack the pork
in there. Now the secret with cooking meat in the stir-fry is you just wanna take the
colour out of the meat. You don't want it sitting there cooking all night long, because
all it'll do is just make it tough. So you stir it around quickly. It will start to go
white. I've got green capsicum, red capsicum, and some shallots. So we whack them in. Sliced
mushrooms. Whack them in. Whack some broccoli in. Alright, so that's looking really good
now. While that's in there, I reckon we come up with some sauce. So I've got some soy sauce.
Put a little bit of soya sauce in. Oyster sauce. So we chuck some oyster sauce on. Put
a little bit of salt in there. Alright, so a bit of barbecue sauce going in my sauce
mix here. Golden syrup. I don't have any honey, but I'm going to use some golden syrup. So
let's put that in. Alright, now the last thing is lemon zest. Now I'm not gonna put that
in my sauce. Put my sauce over there. I'm just going to zest the lemon in here. Now
you only want the rind, the yellow stuff. You don't want to go into the white stuff.
It gets a bit too bitter. Just mix that sauce up. And I just pour that in. In she goes.
Now that's lookin' tasty. I can smell those aromas coming out of it. Oh yeah. Now it's
starting to look really good now. All right, I think we're pretty much done now. So I'm
gonna switch the heat off. I'll get a plate. Put a bit of rice down, because my rice is
ready to go. And put some of that on top. It'll taste great. Let's get a couple of big
scoops of this stir-fry. Oh, it smells good. You can see the sauce is there. You can see
those sauces there. Drizzle the sauce over the top. Come on here, Simon, and have a taste
of my pork stir-fry.
Mate, I've been sitting over there by the fire drooling.
Drooling. Wipe your chin, mate. Wipe your chin. Have a go. See what you think. Honest
opinion. Don't lie to me, mate.
It's great when you can taste the ginger.
Yeah? And what about the pork? Is the pork melting in your mouth?
Perfect.
There we go. So there you go, folks. It's a simple, easy meal. You can even keep this
guy excited. And he likes it. It's tasty. There youse go.
Alright, bring it back. I have to take a photo of it.