Morepork

(Nothing to do with the owl)

Monday night, involved roast pork. Since there are only two of us, that means Tuesday night, Wednesday night, and by the looks of it, Thursday night also involve roast pork.

Tuesday night was roast pork sandwiches. Delicious, but hardly worthy of making a blog post about it.

Tonight, though, we had stirfry.

First up, make “delicious liquid #94” (Okay, so 94 is a somewhat arbitary number. Don’t ask me what the preceding 93 delicious liquids are.): So called delicious liquid #94 involves combining about a tablespoon each of soy sauce, golden syrup and mirin (It’s Japanese, sweet, white, rice wine) and mixing everything together.

Next, chop some stuff up! For the two of us, that was about two handfuls of roughly diced roast pork; Eight mushrooms sliced, and two bunches of pak choy (I used one. Two was the correct number, it turns out).

Finally: Fire! Heat up a wok with a little oil, and toss in the pork. Cook until it browns up. Next up, the mushrooms go in. When the mushrooms are starting to brown, add about 1/3 of delicious liquid and continue cooking until the liquid has evaporated off. Add another third, and evaporate again. Add the final third of delicious liquid #94, and add the pak choy. Continue to cook until the pak choy has wilted.

Unfortunately, this smelled so delicious I forgot to take a photo. Oh Noes!

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Beef Stir-Fry

– Marinate thinly sliced beef in a mixture of about 1 tablespoon of honey, 1 tablespoon of soy sauce, a teaspoon of crushed garlic; a generous pinch of salt, and pepper for as long as you can bear.

– Slice up 3 spring onions quite small

– Chop the chunky stems off a bunch of pak choy; and cut the bigger leaves in half.

– (Here’s where most of the waiting for as long as you can bear takes place…)

– Heat up a wok with a bit of oil; then add the beef (leaving as much of the marinade behind as possible. The idea here is to brown the meat, not stew it.)

– When the beef has mostly browned; add the spring onions.

– Once the spring onions have wilted; toss in a package of noodles. I used hokkien this time; other times, I use singapore noodles.

– Once the noodles have had a minute or so to cook; add the pak choy, and the remaining marinade; and keep eveything moving until the pak choy has wilted, but is still a little crispy.

– Bowl. Eat.