Asian soul food
The first picture is of Sunday’s dinner. Roasted pork loin, basmati rice, and salad with carrots and romanesco. It was a good dinner. I cooked the pork loin in a fruity beer from the New Glarus Brewery and I had hoped to make a sauce from the pan drippings but the beer wasn’t the right flavor for a sauce. I’ll admit it, I spent some time in the late afternoon playing video games with the boys on the Nintendo Wii and my options for sauce making were limited by my lack of time. I serve Maile dijon mustard and Sweet Baby Ray BBQ sauce on the side.
But I fully redeemed myself today with a perfect batch of Asian soul food. Pork stir-fry, baby bok choy, Nishiki rice, and pot stickers. Here’s the recipe:
Fresh ginger minced, about 1″ x 1″ chopped fine
3 large cloves of garlic, chopped fine
2 onions sliced into thin wedges (vertical slice)
5 or 6 heads of baby bok choy
Leftover pork, sliced into matchstick pieces
1/4 cup tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon brown sugar
1 tablespoon Maggi seasoning
Combine 1/2 of the garlic and ginger with tamari, rice vinegar, sesame oil, brown sugar, and the Maggi seasoning. Mix this up and add the pork to it and let it rest while you prepare the onion and bok choy. When everything is chopped put the rice on to cook, start the pot stickers (they are frozen, just follow the instructions), and heat a large skillet up. Add 2 tablespoons canola oil to the skillet and add the pork and the sauce. Cook that for a bit until it browns up and is well heated and the sauce has reduced some. Add the onion, the remaining garlic and ginger, and the bok choy. Stir-fry this for a few minutes until the bok choy is done. Serve it up, eat it and feel good.
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