Hoisin pork & eggplant stir-fry

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

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


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

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.

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

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

5. Add the snow peas.

6. Add the hoisin sauce mix.

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

8. Simmer until the eggplants are done.

9. Serve over rice.


Chicken with peanut sauce

Chicken stir fry is a go-to meal for a week night. Nothing quite new here, just a variation on a theme I like to come back to.

1 cup peanut sauce
2 onions, sliced
2 cloves of garlic, minced
2 chicken breast, sliced
2 bell peppers, sliced
1 pack of snow peas
2 table spoon peanut oil
1 pack rice noodles
salt and pepper.


1. Warm the oil in a large skillet. Add the sliced onions. Toss to coat the onions in oil and add a pinch of salt.

2. Sweat down the onions until they have lost between 1/3 and 1/2 of their volume over medium-low heat.Add the garlic.

3. Turn the heat to medium-high and add the sliced chicken. Add a good amount of black pepper.

4. When the chicken has some color, add the bell peppers

5. Add the snap peas.

6. Turn the heat down to medium and add the sauce.

7. While the sauce is making friends with the content of the skillet, bring a large pot of water to a boil. Add the rice noodles.

8. Cook at high heat for 1-2 minutes then turn off the heat. The noodles are ready as soon as they are no longer toothsome.

9. Serve.

Chicken Yellow Curry

Last rice dish for a while, I promise.

This is my version of a curry. It’s not traditional by any stretch of the imagination. For example, I don’t bother roasting the spices before hand, but you certainly can. The vegetables I use tend to vary quite a bit, depending on what I have on hand. I start with the onion and pineapple, and build from there.

You can also leave out the chicken to make this into a vegetarian dish.

2 cups of water
1 cup jasmine rice
1 onion
1 small can sliced water chestnuts, drained
1 small can sliced bamboo shoots, drained
1 cup snow peas
1 cup julienne carrots
2 bok choy
1 pineapple, cut in bite sized chunks
1 bell pepper, in chunks
1 can coconut milk
2 chicken breast, cut in cubes
1 tbs peanut oil
curry spices, to taste.



1. In a pot, bring the water to a boil. Add the rice, drop the heat to low and cover.

2. In a large skillet, heat the peanut oil and add the onions. Cook with a small pinch of salt until some color is achieved on the onions.

3. Add the chicken and try to get some color on most of the cubes. Add black pepper on the chicken cubes.

4. Add the carrots. Don’t worry if the chicken is not fully cook at this stage, it will finish cooking as we add everything, and once we leave it to simmer.

5.  Add the water chestnuts and bamboo shots. Stir well and allow to get warm for a minute or so.

6. Add the rest of the vegetables. Mix well.

7. Add the coconut milk and mix well. It will not seem like enough liquid.  Resist the temptation to add anything else.

8. Add as much curry spices as you care for. I tend to use about 3 heaping teaspoons. Mix well to dissolve in the coconut milk and to coat all the other components.

9. Bring to a boil then add the pineapple.

10. Bring to a boil again then lower the heat to a simmer. Allow to simmer for about 2-5 minutes. The pineapple will soften and render juices. Stir once in a while so that everything incorporates.

11. Once the pineapple has heated through and the sauce thickened a bit, serve with the rice.

Vegetable and tofu stir-fry with Thai sauce

Improv night! I was tired and it was a cold grey day. So this was pretty much more or less assembled from everything I could grab in my refrigerator. Fast and easy to cook. And not to heavy.

1/2 bloc Firm tofu
2 bok choy, sliced
1/2 bottle “souvenir de thailande” sauce
2 stalk celery, chopped
3 carrots, sliced
1/2 tea spoon grated ginger
1 handful snow peas
1 bell pepper, diced
2 tbs sesame oil
1 onion, chopped



1. Place the tofu between 2 paper towels and put some weight on top to press out as much water as possible. Leave it alone for 5-10 minutes

2. Cut the tofu in small cubes. Heat 1 tbs of the oil in a pan and cook the tofu until lightly golden. Set aside.

2. In a large skillet, heat the rest of the oil. Add the onion and a pinch of salt, sweat for a minute or two.

3. Add the carrots and heat for a minute.

4. Add the celery and heat for 1 minute.

5. Add the bok chow and snow peas.

6. Add the bell pepper, the sauce and the tofu to the skillet. Bring the sauce to a boil.

7. Serve!

Thai inspired chicken

A quick, week night meal recipe. Tasty, filling and the sauce has just enough bite for me. Your mileage may vary, so taste accordingly to adjust the seasoning.

3 tbs sesame oil
1/2 bottle “Souvenir de Thailand” sauce
1 cup or so of snow peas
3 carrots, sliced.
1 Spanish onion, cut in thick slices
1 package rice vermicelli
2 chicken breast


1. Cut the chicken into strips. Heat about 2 tbs of the sesame oil in a pan. Add the chicken and season with black pepper. Cook the chicken until some color appears on both sides of the strip. Add the Thai sauce. Make sure all the chicken is coated, then move to a back burner on low heat.

2. In a different pan heat the remaining 1 tbs of sesame oil. Add the onions and cook for a minute or two (some color should appear on them). Add the carrots and cook for a minute or two. Add the snow peas. Turn the heat down to a medium-low.

4. In a pot, bring water to a boil. Put the vermicelli in the water and cook them for 3-4 minutes. They should become translucent. Drain them from the water.

5. While the vermicelli is cooking, add the chicken to the vegetables, making sure to scrape in all the sauce. Mix well to coat the vegetables with the sauce and bring to a gentle boil.

5. Serve in shallow bowls, with the vermicelli at the bottom.