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Was time to cook.. Yay!!

Thanks to the blue dragon family..

I wanted fresh beansprouts yet it appears that the store near us has decided that now it is autumn that people don’t want to eat fresh beansprouts? Humph!! Go figure!!

So canned beansprouts.. They need a good draining in the sieve with reverse osmosis water.. As does the can of bamboo shoots.. The dried mushrooms rehydrated with kettle hot water.. And the noodles hydrated too..

I tried out these one clove garlic thingies.. You end up with lots of garlic!

Ginger peeled and chopped.. We keep this in the freezer .. It makes it very handy ..

Lovely sweet white onion.. Sliced..

All into the uncle bens wok with sunflower oil. .. High heat.. You know the drill.. Then beansprouts added.. Then the noodles.. A huge dash of kikoman soy.. And also that delicious ketjap manjis stuff.. High heat and tossed about.. Frozen peas in at the end..

Then the chinese sausages .. Been keeping these in the freezer .. Defrosted and fried..https://cookingwithmrfitz.com/2014/09/27/chinese-red-pork-sausages-really/

Then all into the bowl..

Lovely!!!

Categories: Dinners/Suppers, Pigs, previous posts, Recipes

Tags: #bluedragon, blue dragon, chinese sausages, chow mein recipe