Recently I have been doing good deeds and have been very proud of myself, so I thought I’d share them in my blog.
Good Deed 1
Waterloo Station – a woman dropped her scarf. I picked it up, ran after her, tapped her on her shoulder (she was probably thinking I’m in London and a stranger has tapped me? What is going on?!?) and gave the scarf she dropped back to her.
Good Deed 2
Clapham Junction – Offered to help a old lady with her suitcase off the train. She accepted the offer and I did just that – moved the suitcase from the train to the platform.
Good Deed 3
Cash Machine – The person in front of me left £50 in the cash machine. I ran after him and gave him the money.
The third good deed was really pushing me being a nice guy.
Enough of showing how nice I am. This Asian stirfry is quick to cook, tasty and matches perfectly with rice
Prep Time: 30 minutes
Cooking Time: 15 minutes
3 red chillies, roughly chopped
6 garlic cloves, peeled and roughly chopped
Pack of pork strips
1 carrot, peeled and cut into thin strips
Handful of baby sweetcorn
Handful of mangetout
2 kaffir lime leaves, finely chopped
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
Pinch of pepper
175ml chicken stock
large handful of torn basil leaves
2 tbsp oil (groundnut, olive etc)
Pound the chillies and garlic together, in a pestle and mortar.
Heat the oil in a wok.
Add the garlic and chilli paste
Fry for 20 seconds.
Add the pork.
Stir fry for 2-3 minutes.
Add the stir fry veg
Add the fish sauce, soy sauce, oyster sauce, sugar and pepper.
Stir fry for a minute.
Add the chicken stock.
Cook for a few minutes until the liquid has reduced.
Take off the heat and add the basil.
Cook the rice to instructions, at same time as making / cooking the stir fry.