21 September 2011

cooking: pork and squash stir-fry


last saturday, i was on weekend support. that basically means, i stay home all day fixing issues at work, therefore, there's no time to go out and have some fun (boohoo!). so i took a quick bike trip to the nearby grocery for some ingredients to cook. i decided on an easy stir-fry dish for lunch (and maybe dinner).

here's my ingredients:
some sugar, oil, rice wine vinegar, sesame seeds, squash, cut into thin cubes, pork fillet, some bok choy and onions.
oh, i forgot to take a picture of the fish sauce (patis), chopped garlic and pepper.


porkandsquashstirfry






here's how thin i sliced the pork and the squash. i think this makes them cook faster (which is what i wanted, given that i could receive a call from work any minute).
porkandsquashstirfry
porkandsquashstirfry


first, rub salt and pepper on the pork and leave it for about 15 minutes. at this point i go back to my computer and check on emails :)


porkandsquashstirfry

then i come back and heat some oil in the pan and put in the pork with some garlic. i cook the pork about 3 minutes per side, just until the color changes. when it's cooked, i set it aside.


porkandsquashstirfry


porkandsquashstirfry

now cook the squash with some onion and the sesame seeds. this is still in the same pan, and i don't really add anymore oil. the squash cooks quickly, about 2 minutes. also set that aside.


porkandsquashstirfry


in the same pan, i put in about half a cup of water, 2 tablespoons of rice wine vinegar, 1.5  tablespoon of sugar, 1 tablespoon of fish sauce and just let it come to a simmer. actually, the original recipe called for brown sugar, so i think if you're gonna use that, you might use less (about 1 tablespoon).


porkandsquashstirfry


then add the pork and squash. mix, mix, mix! take a taste of the sauce and see if it's just right for you. i personally liked the way it's sweet and sour, and then the fish sauce adds that saltiness to the dish.


porkandsquashstirfry

last but not least, add in the bok choy. at this point, i turn off the heat and just cover the pan. the bok choy cooks quickly under that heat, and it doesn't overcook.


porkandsquashstirfry
porkandsquashstirfry

and finally, put it on top of hot white rice! yummy!


porkandsquashstirfry

there you go, that was my saturday lunch.. then i went back to work (boo!)

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