Friday, May 13, 2011

Chinese-style pork, broccoli and brown rice with pickled cucumbers

I’ve sort of been craving Cantonese pork ribs lately, but really didn’t want to mess with the bones at work, so I went with pork chops. Sorry about the grossness of the picture. It’s biking season and everything sort of got bashed around.

Chinese-style pork

2 pork chops, sliced into strips
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sugar
½ tbsp cooking sherry/rice wine (you can find this in Asian grocery stores)
a small splash of sesame oil
1 tsp hoisin sauce
1 tbsp cornstarch mixed in water for later

Let’s do it!
Mix all the sauces and sugar together and taste. Adjust for sweetness/saltiness. It’s okay if it’s pretty salty, it will be mixing in with pork, and later rice.

Marinate the pork while you’re making the broccoli.

Heat a pan/wok, pour in some oil and fry the pork and marinade until cooked. Add in the cornstarch and water at the end. Stir until thick. That’s it.

Stir-fried broccoli with garlic and ginger

1 head broccoli, rinsed
3 cloves garlic, sliced thinly
½ inch piece of ginger, peeled and sliced into matchsticks

Let’s do it!
Chop up the broccoli: peel the thick skin off the stalk, and cut the bottom of the stalk off. Slice the stalk into thin rounds until you get to the florets. Take the florets apart with your hands (you will lose less of them this way) for any florets with thick stalks, slice only the stalk, then pull it apart with your hands.

Heat up a wok with some oil. When the oil is shimmery, add the garlic and ginger. Fry until golden. Move it around a lot, or it will burn. Add the broccoli and stir around, flipping them. Add ¼ cup of water and cover, letting it steam for maybe 10 minutes until dark. That’s it.

Pickled cucumber

1 cucumber, seeded and sliced thinly
2 tbsp vinegar
1 tbsp water
1 tsp sugar
dash of salt

Let’s do it!
Mix all this stuff together and let marinate for at least an hour.

Lunch it up!
Put the pork and broccoli on a bed of brown rice in a microwavable container. If you like to keep things separate, then do so, but I would warn against heating stuff up in plastic containers. If you're a guy, you'll get boobs. If you're a girl, you'll get an extra uterus.

Keep the pickles separate, obviously. For some spiciness, I added some sriracha to the pork and broccoli at the last minute.

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