I went through a crock pot phase a couple of weeks ago. I found this recipe for Sweet and Spicy Asian Pork Shoulder on Real Simple, and the flavors sounded really good. I decided to try it with sweet potatoes, to give them a spicy kick. This was absolutely delicious, and will definitely be on the menu again!
Making a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.
Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
The head of Napa cabbage in our box this week was huge. I used half of it for a salad yesterday, but still had half of it left. I saw several suggestions on line to use it for fried rice, so I used this recipe from About.com as a template and added my own meat and veggies. I had chopped the cabbage in advance, and had leftover rice and pork, so it went together pretty quickly. (Very fortunate on a work night!)
Heat 2 tablespoons of oil in a wok or large skillet. Saute cabbage for 3 minutes, until it starts to soften. Remove from pan. In the mean time, thaw peas and carrots. (I put mine in the microwave for 3 minutes.)
In the same skillet, scramble eggs in 2 tablespoons oil until they are firm but not dry. Remove from pan and wipe out the pan.
Heat the remaining oil in the pan. Add rice and begin to fry, breaking up chunks. When the rice is starting to soften up, add vegetables and pork. Continue to stir fry. Add soy sauce and stir to combine. Finally, add in scrambled egg and continue to cook until heated through.
Our niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.
The first time I ate at Genghis Grill, my friends had to practically drag me into the restaurant. I had visions of a lot of meat and not much else. Well, the Mongolian BBQ has become a favorite! I love their Island Teriyaki sauce. I found this a sauce recipe at allrecipes.com that sounded similar. I thought this would be a good way to use the spring onions and remaining bell pepper.