Outstation again and I’m calling it a day after hours of working on a new project. But before I take a shower and watch the season finale of CSI tonight at AXN Asia, lemme share this recipe; another variation of peapods stir-fry. (Yeah, I have all my food photos with me for blogging hehehehehe….) Not only a much simpler method than the one with cornstarch for a thicker sauce, this is also about meat and vegetables in its natural flavor you’re gonna love even the crunchy onion slices.
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I remember those days a long time ago every time we were in a Chinese restaurant I always wonder how they can cook the meat so tender in such a short time whilst the vegetable remain crisp and the sauce thick and bubbly. I observed firsthand a real northern Chinese cook their veggies (of course, ate Vi our enterpreter here), tried few stir-fry recipes I found online, discovered the technique myself and now I couldn’t stop experimenting w/ different vegetables.
Here’s another easy stir-fry recipe for those like me w/ a busy sched. You may replace the pork here with beef and the cooking time is still the same as long as the meat is thinly sliced.
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Never thought that I would be like some kind of a superwoman – a full-time mom & working at the same time. For some reasons, my son’s nanny won’t be joining us any sooner than expected so I continue to be his ‘school bus’, as well as the cook for months to come. With few projects that need to be checked from time to time, there would be plenty of occasions when I have to cook something that is easy to prepare as well as satisfy my small family’s appetite for food. An example is what I will share here – ‘fast food’ that’s ready in about 10 minutes.
My pork & peapods saute is actually similar to any stir-fry vegetable recipe except that the Italian herbs add a special flavor that doesn’t make the dish taste oriental. A trick I learned from a colleague who tried adding the same herbs to the simple ginisang sitaw or stir-fry string beans.
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