Chinese barbeque pork take2out

I would like to say that although this stir-fry was a perfectly delicious way to make use of the leftover Chinese barbequed pork in my fridge (from Hon Kee on Argyle for you Chicago-ins) …it was not actually as delicious as eating it straight out of the takeout container, while still in my car driving back to my apt; Also not as delicious as eating the leftovers cold straight out the refrigerator.

  • onion – thinly sliced
  • carrots
  • broccoli
  • garlic – finely chopped
  • ginger – finely chopped
  • green onions – sliced
  • leftover Chinese BBQ’d pork – sliced
  • soy sauce
  • mirin
  • bean sprouts (preferably fresh not from a can)

Stir-fry all by adding ingredients in that order. The recipe then calls for salt and pepper but I left out the salt because the meat and soy sauce were salty enough and I gave it a generous grind of Sichuan pepper…because I love Sichuan pepper…maybe a little than is appropriate for a spice.  Kind of like how a straight-man from Wisconsin loves Aaron Rodgers a bit more than his wife/girlfriend and feels (just a little) guilty about it.

possibly addicted to

Beef-Broccoli-BokChoy Stir-fry

So while doing the silly “create a fake album cover” thing on facebook, I used the online photo editor called Now I must warn you of this because it was fun and I may be addicted.  Every photo on my blog for the next few weeks will probably look a bit like a Lean Cuisine box. Especially this time because it was a stir-fry!

bbb stir-fry with Japanese dressing

I just bought some flank steak, broccoli, bok choy, green beans, a few green onions and radishes. Cooked them in my fake wok with a little peanut oil and added the Japanese dressing.

  • 10 dried shiitake mushrooms
  • 1 1/2 cups boiling water
  • 1/3 cup Japanese soy sauce
  • 1/3 cup mirin
  • 1 tsp grated fresh ginger
  • 2 tbls sugar

Soak the mushrooms in the boiling water for 10 minutes. Take 1/4 cup of the soaking liquid and mix with the other ingredients. Drain the mushrooms, cut into quarters and add to dressing. Pour over the stir-fry just before it finishes cooking and boil for a few minutes to thicken a little, although this is not a very thick sauce. Sell to Lean Cuisine. Except there are probably too many actual nutrients (and calories) for them. I could try :) Does bok choy freeze well? Probably not.

kecap manis

stir fry

…is a funny name to me. It is sweet soy sauce and kind of like molasses out the bottle. This “sake sauce” also includes sake and dried Chinese mushrooms, which I had to fight for a parking spot to pick up today. I learned that you should trim the stem like you would a shiitake… chew-ey.  I included some tofu, which is still not my favorite but not bad. I also made the classic stir-fry mistake, I cut the carrots into coins but the peppers and beans are sticks so I should have cut them into sticks. I also included kale which I was nervous about… but as usual, I love kale!!