…. and I seriously didn’t have time to blog. Somehow I cooked, photographed and then…. forgot to blog or was too busy to catch up on my blog. What is a great pity and makes me really upset to notice how much time passed by and how many of fun dishes weren’t reported here. But voila, I promise to catch up on that asap.
Today was another quick fix, as it turned out that noone bothered to do shopping on Saturday (as I was at work) and we had vet visit scheduled around noon, I had to cycle to the nearest shop to restock. Still as time was short the plan was to cook something what could be prepared ahead, and then just quickly cooked to perfection. And for me this means one thing – it’s time to heat up the wok 🙂
I used pork chops, which were lurking on the fridge waiting to be eaten, and got inspired by “Easy Chinese Cooking” by Ken Hom. Planned something completely different but then of course it turned out that our local store (one of them) does not have any kind of chinese noodles. Oh well… so pork chops chinese style it was.
Ken Hom Eat My Chops
5 boneless pork chops, sliced in stripes
1/2 root cellery, peeled and sliced in stripes
2 carrots, sliced
1 onion, sliced
6-8 leaves nappa cabage, sliced
1 courgette, sliced
handful muhn mushrooms, sliced
1 pack broccoli sprouts
dark soya sauce
dark soya sauce
Mix both marinates and mix into one pork chop stripes and celery to the other. Let sit for at least an hour. In wok heat up 1-2 tb spoons of peanut oil, until it’s steaming hot and fry the pork. Take out, whipe the wok, add more peanut oil and fry celery. Take out, whipe clean the wok. Add peanut oil and fry carrots, courgette, nappa cabage, onion and mushrooms. Add meat and celery, stir and fry together for few minutes. At the end add broccoli sprouts and cook for 2 minutes. Serve with rice of your choice.