- 2 pork chops
- 2 slices fresh ginger, finely chopped
- 2 scallions, chopped
- 5 tbsp soy sauce
- 2 tablespoons dry cooking sherry
- 1/4 tsp sugar
- 1 1/2 tsps hoison sauce
- 1/4 tsp sesame oil
- Marinate the pork for at least an hour, flipping a few times during the process.
- Preheat the oven to 425.
- Cook the pork in a covered dish for about 40 minutes, flipping a few times and basting with the marinade every time you flip.
- Slice and serve.
The marinade made the chops so tender and full of flavor. I would love to use this marinade when grilling chops, and also want to try it with a pork tenderloin.
Stir Fry with Noodles and Veggies
My dad bought me a package of dry noodles the last time he was in Chinatown. They are about the width of fettucine, but a bit longer and they cook a lot faster.
- 8 oz noodles, cooked (they took about 4-5 minutes to cook) and then rinsed with cold water.
- Chopped veggies: 2 green onions, 2 cloves garlic, 1 head broccoli, 1/2 red pepper, 1/2 carrot, handful of sprouts, 6 shiitake mushrooms, 1/2 head Napa cabbage. Feel free to add anything else you like - water chestnuts, bamboo, and celery would have been a nice addition.
Homemade stir fry sauce; whisk together the following ingredients:
- 4 oz chicken broth
- 2 tbsp soy sauce
- 1 tsp Hoisin sauce
- 2 tsps garlic-chili paste
- 1 tsp cornstarch
- Heat approximately 2-3 tbsp olive oil in a wok or large saute pan over medium-high heat.
- Add green onions and garlic; saute 1 min
- Add broccoli, mushrooms, red pepper, carrots, and sprouts. Cook, stirring frequently, about 4-5 minutes. If the pan gets too dry, add a touch more oil.
- Add cabbage and stir until wilted, about 1-2 minutes.
- Push veggies to the sides of the pan and add stir fry sauce (be sure to whisk it before adding). Let come to a light simmer.
- Add cooked noodles and toss in the sauce until fully coated. Once coated, stir with the veggies. Serve immediately.
This was a really simple meal making use of some great flavors - ginger, soy, hoison, and heat from the garlic-chili paste. The marinated pork perfectly complemented the flavors in the stir fry. I think the stir fry sauce would have been a bit too sweet without the addition of the garlic chili paste, so I'm glad I thought to add it at the last minute.
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