Hoisin pork & eggplant stir-fry

This was an exercise in pantry diving more than anything, but it turned out quite tasty.

Ingredients:
1 pork tenderloin
1 eggplant, sliced
1 onion, diced
2 cloves garlic, crushed
1 cup snow peas
1 table spoon soy sauce
1 table spoon sugar
1/2 cup hoisin sauce
3 table sauce rice vinegar
2 table spoon Sambal oelek
3 tea spoon cornstarch
peanut oil
ingredients

***

1. In a bowl, combine the hoisin, rice vinegar, sambal oelek and 1 tea spoon of the cornstarch. Stor together and set aside.
sauce

2. Thinly slice the pork. Combine the remaining cornstarch, the soy sauce and the sugar. Marinade the pork in this mixture for 30 minutes (See here).

Sear the pork until colored, set aside.
pork

3. Throw the onions in the pan and cook until translucent. Add the garlic and stir until fragrant.
onions

4. Add the eggplants and cook until they start to soften.
eggplant

5. Add the snow peas.
snap-peas

6. Add the hoisin sauce mix.
add-sauce

7. Return the pork to the pan. Stir to combine.
combine

8. Simmer until the eggplants are done.
simmer

9. Serve over rice.
plate

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Napa Cabbage and Pork Stir-Fry

Delicious and filling but since it’s mostly cabbage, almost guilt free!

Ingredients
1 pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
2 lb Napa cabbage, chopped
2 tablespoons oil
2 cloves of garlic, minced
1 tablespoon finely chopped peeled fresh ginger
Optional : Sambal Oelek (1-2 tea spoon, to taste)
ingredient

***

1. In a bowl, combine 1 tablespoon soy sauce, 2 teaspoon cornstarch and 1 tablespoon sugar.
marinade

2. Thinly slice the pork.
slice

3. Toss with the soy sauce and cornstarch mixture. Set aside for a few minutes. In the mean time, wash and chop the cabbage.
coat-meat

4. Mix the water and the remaining 2 teaspoon cornstarch into a slurry. Set aside.
slurry

5. Heat 1 tablespoon oil in a large skillet. Add the pork into a single layer and cook for a few minutes until colored. Then flip and color the other side.
sear

6. Remove the pork from the skillet and set aside.
rest

7. In the same skillet, warm the remaining tablespoon of oil. Add the grated ginger and garlic.
aromatics

8. As soon as they are fragrant add half of the cabbage.
cabbage1

9. Cook over medium-high heat until the cabbage wilts.
cabbage2

10. Add the rest of the cabbage, the remaining soy sauce and sugar. Add the sambal oelek if using. Lower heat to medium, cover and allow to cook for about 5 minutes, stirring once or twice.
cabbage3

11. All the cabbage should fall and become very tender.
cabbage4

12. Add the pork back into the skillet along with any juices from the resting plate. Add the cornstarch slurry. Bring to a boil and cook, stirring often, until the sauce thickens and the meat is fully cooked.
combine

13. Serve over rice.
serve

Pork and Eggplant Stir-Fry

Pork and eggplant just play so well together. This variation is quick, cheap and satisfying all in one.

Ingredients
1lb ground pork
1 teaspoon soy sauce
1 teaspoon pepper
2 teaspoon sesame oil
2 cloves of garlic, diced
4 graffiti eggplant (or 3 japanese eggplant)
1/2 cup chicken stock
3 tablespoons bean paste (I used one with ginger)
1 teaspoon sugar
1 teaspoon rice vinegar
1/2 teaspoon fish sauce
1 teaspoon ground Korean pepper
3 table spoon grape seed oil (or peanut oil)
ingredients

***

1. In a bowl, combine the pork, soy sauce, 1 teaspoon sesame oil and the ground black pepper.
Mix well and set aside for 10 minutes to marinate the meat.
season-pork

2. Slice the eggplants into strips.
slice-eggplant

3. In a large skillet heat 2 tablespoon of oil over medium-high/high heat.
Add 1 diced clove of garlic and stir into the oil until fragrant (should not be long).
garlic

4. Throw in the sliced eggplants and toss to coat with oil, Keep the heat fairly high, you want to eggplants to sear a bit.
cook-eggplant

5. When they start to soften add the chicken stock. Continue cooking the eggplant until they are all soft and slightly browned. Then remove from the skillet and set aside.
chicken-stock

6. In the same skillet, heat the remaining 1 tablespoon of oil. Add the other clove of garlic and stir until fragrant. Add the pork.
meat

7. While that’s cooking, combine the rest of the ingredients (bean paste, rice vinegar, sugar, sesame oil, Korean pepper).
sauce

8. You want the meat cooked and no longer pink, but not dry.
cooked-meat

9. Add the eggplant back to the skillet.
combine

10. Add the sauce and stir to coat evenly. Allow to cook with the sauce for a minute or two.
combine2

11. Serve with rice.
serve

Eggplant & Pork

An easy and versatile dish. Re-heats well, easy to put together on a week-night and very flavorful. The pork comes out very tender, the eggplants soft and silky and the heat is just right.

Ingredients
2 pork loins
3 tea spoon sesame oil
3 tea spoon rice vinegar
3-4 table spoon sambal oelek
3-4 table spoon peanut oil
1 table spoon fresh grated ginger
2 bunches of green onions
* sesame seeds (for garnish, optional)
ingredients

****

1. In a small bowl, combine the sesame oil, rice vinegar and sambal oelek. Set aside.
sauce

2. Slice the eggplant in coins about 1/2″ thick and cut those in 9 pieces. Don’t worry if they are uneven.
eggplant

3. Slice the green onions in segments about 1/2″ long.
onions

4. In a large, deep skillet, heat 2 table spoon of peanut oil until very hot. Add the eggplant and cook, stirring often for 3-4 minutes or just until they start to soften.
toss-eggplants

5. Toss in the green onions and the ginger and cook for 30 seconds to 1 minute. Pour the vegetables in a bowl and set aside.
add-onions

6. Cut the pork into chunks about the same size at the original eggplant cubes. It helps at this point if your pork tenderloins are partially frozen (thrown into the freezer for about 20 minutes)
cut-pork

7. Add some oil back into the skillet. Working in batches, color the pork on all sides. Work over high heat and stir frequently.
cook-pork

8. You want the meat to be colored on all sides and almost but not quite cooked through.
colored-pork

9.  Once all the meat has been colored, throw everything back into the skillet. Add the sauce, mix well to coat and allow to cook together for 3-4 minutes.
combine

10. Serve warm, over some rice and with sesame seeds as garnish (seen here)
Or stuff inside a fajita with some tzaziki for an easy lunch.
serve

Bread and Butter Pickles

I eat pickles as a snack, often instead of eating chips. So we made a large batch of these. Like the salsa I’ll list the original recipe, but the pictures will reflect the many fold recipe we made. The recipe is originally from”Tart and Sweet” by Kelly Geary and Jessie Knadler.

Ingredients
2 cups white wine vinegar
2 cups rice vinegar
3 cups water
3 cups sugar
1/3 cup kosher salt
6 lbs cucumber, ends trimmed
2 white onions, thinly sliced

Per jar:
1 clove garlic
1 tablespoon yellow mustard seed
1/2 tablespoon brown mustard seed
2 teaspoons chili flakes
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed

*Makes approximately 6 quarts*
ingredients

***

1. Cut the cucumbers into 1/4 inch rounds.
cucumbers

2. Bring the vinegars, sugar, water, and salt to a boil. Stir to dissolve the sugar and salt.

3. Place the garlic and spices into each hot jar.
spices

4.Pack the cucumbers and onions in as tightly as possible without crushing.
pack

5.Pour in the boiling brine, leaving 1/2 inch of head space. Make sure the cucumbers and onions are submerged in brine, and check for air bubbles.

6. Process for 10 minutes in boiling hot water.
boiled