Chinese Pork & Rice Noodles

DSC01134
Hello all–  I’m missing our 3 grand-girls and mom Jodi.  They’re in Hunan, China staying with their other Grandma for Chinese New Year!  She’s famous for her New Year’s table overflowing with spicy Hunanese dishes.  Wishing we could drop in and join the feast–

But for now this yummy plateful of noodles and slightly spicy pork will have to do.  Our own little Chinese New Year dinner on this side of the Pacific.

CHINESE PORK & RICE NOODLE
1 1/2 pound pork cutlets, cut in small chunks
2 tab. oil
⅓ cup soy sauce
¼ cup water
3 tab.  brown sugar
1 tsp. fish sauce
3 tab. vinegar
4 cloves finely minced garlic
1 tsp.ginger, peeled and minced fine
1/4  tsp. chili garlic sauce*
3 tablespoons hoisin sauce
3 tablespoons peanut butter
9 oz. rice noodles
2 grated carrots
4 chopped green onions
1/2 cup red pepper, chopped fine
1/2 cup chopped peanuts

DSC01116Heat the oil in am ample skillet.  Drop in the pork and cook about 5 or 6 minutes until it’s cooked through and browned.  Remove it from the skillet.

In the hot pan, stir together the soy sauce, water, brown sugar, fish sauce, vinegar, garlic, ginger, chili garlic sauce, hoisin sauce and the peanut butter.  Simmer for a couple minutes and mix in the carrots, green onions, red pepper and peanuts.  Add the pork back into the pan.

While that’s all happening, cook the rice noodles according the directions on the package.  The ones I used just simmered 3 minutes.

Drain the noodles and spread them on a pretty platter.  Ladle on the pork and sauce and set out the chop sticks.  Hope you love this dish as much as we did!

DSC01124

Chicken, Eggplant and Zucchini Stirfry

Hi all–  Here’s a weeknight dinner, simple, homey and filling.  Ready 30 minutes and it make a platter full, so we had some little boxes of leftovers to tuck in the fridge for work all week.  You know, one of those practical, make it often kind of recipes.

CHICKEN, EGGPLANT AND ZUCCHINI STIRFRY
1 boneless chicken breast, but in small chunks
2 tab. olive oil
1 chinese eggplant, cut in chunks
2 smallish zucchini, cut in chunks
1/2 red bell pepper, cut in strips
garlic salt
1/2 cup water
2 tab. soy sauce
3 tab. brown sugar
1 tab. cornstarch
1/4 tsp. grated ginger
1 clove garlic, minced
1 cup white or brown rice.

Put the rice on to cook while you’re making the stir fry.

In a heavy skillet, or your wok, if you are so lucky to have one, cook the chicken thoroughly in the hot olive oil.  Remove it from the pan.  Then throw in the eggplant and zucchini and cook on high heat til browned around the edges.  You may have to add a bit more olive oil.  Right at the end toss in the red peppers so they cook just for a minute of two–but keep their bright color.  Give the whole pan  few shakes of garlic salt to season. Take the veggies out of the pan.  Meanwhile shake up the water, soy sauce, brown sugar, cornstarch, ginger and garlic in a sealed container until thoroughly blended.  Stir this mixture into the drippings left in the pan and keep stirring until it thickens into a beautiful brown sauce.  Add the chicken, eggplant, zucchini and peppers back into the sauce and stir gently to rewarm it all.  Spoon it out onto a platter of hot rice and grab your chopsticks.  Enjoy!