Michelin Restaurant Chef in the Making?

Pork and Vegetables with Orange Sauce

Etienne loves creating things – robots and machine out of Lego, drawing 'blueprints' of creative machines, making a 'house' out of my sofa cushions. He wants to create a cafe for me out of recycled chopsticks. Thumbs up for wanting to save the planet and for and originality. Double thumbs up for wanting to do something nice for Mom! Practicality – that's another thing... He does also sometimes come into the kitchen and suggest a flavour for a cookie or cupcake, or things we can make with that leftover fruit. Again, creativity rules and practicality usually takes a back seat.

However, he seemed very inspired one day and asked me to shop for some ingredients he wanted to 'cook' for dinner. I could not deny the enthusiasm. We went to the market together and he shopped (I paid). Come dinner time, I merely followed his instruction but was careful to pepper it with practicality. The dish turned out rather nice. With a little tweaking, it's a promising dish. I have to say, I'm surprised and proud of his little dish and who knows, he might be a chef one day.

See you all at 'Chez Etienne'. :)

Pork and Vegetables with Orange Sauce

250g lean pork, cut into bite size pieces

1 zucchini, cut into fingers

1 green chilli, cut into fingers

2 cloves garlic, sliced

Juice of 1 orange

2 tsp cornstarch mixed with 1 tbsp water

Heat some oil in a pan. Stir fry the pork pieces. Remove to a serving dish. To the pan, add the zucchini, chilli and garlic. Fry briskly till cooked through. Add the orange juice. Season with salt and freshly ground pepper. Add the cornstarch thickening. Transfer to the serving dish alongside the pork. Serve hot with rice.