Sunday, December 2, 2007

Stir fry Pork with Bok Choy and Green Onions

From the Ken Hom cookbook (Easy Family Recipes from a Chinese-American Childhood). John was at a fancy Rotary dinner, so it was just me and the dog, who is off his feed anyway. I took a little pork loin roast out of the freezer and shaved thin slices from it, and marinated them in 1 Tablespoon light soy sauce, rice wine, and sesame oil, with a bit of cornstarch. Sliced green onions (it calls for 8 but I only had 4) into 2 inch lengths, and also sliced up some bok choy. Steamed some white Basmati rice. (The bag was torn, unbeknownst to me, so when I took it out of the burlap bag it comes in to fill up the rice container, rice went everywhere all over the kitchen. !@#$% This does not help with the 5 minutes in the kitchen goal.) Heated the wok up to really really hot (putting out the tiny little rice fires from the little grains of rice left in the burner), added a tablespoon of peanut oil to just starting to smoke, put the pork in and stir fried it quickly. As soon as not pink, removed it from the pan and added the vegetables with a little (too much actually) salt, equal amount of suge (supposed to be 1 teaspoon each, I'd back that off next time) and 1/2 teaspoon freshly ground pepper. Stir fried about 30 seconds, added the pork and accumulated juices and good through for about a minute or so. Put the rice in a bowl, topped it with the pork, arranged a little plum (a slice in the CMS wine) on the plate, and had a lovely dinner, reading the Police Blotter from the Chilkat Valley News, always engrossing what goes on up there. A caller reported that a former tenant had left beer cans by a stream!

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