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Simple pork stir fry for a fun friend dinner

I always want to add dinner with friends every week to my hectic schedule but worry it takes too much preparation—so regretfully I don’t do it as often I as would like.  However, a quick and spur of the moment dinner with friends worked out well this week!  I offered veggies from my garden and pork from the farmers market—and they offered to cook.  The simple but delicious result—a beautiful tomato, basil and  mozzarella salad (tomatoes from my garden) with Steve’s special balsamic and stone ground mustard dressing—rice prepared simply in my rice cooker and pork, peppers, onions and mushrooms from the wok!  Dinner with friends at home—can be simple, delicious, and stress-free—and laughing with friends is the best nourishment.   (I did help with the dishes).

Simple Pork Stir Fry
Making a good stir fry is an easy and essential way to make a quick meal—with most anything you happen to have in the frig.  Substitute celery for peppers, add tomatoes—substitute firm tofu for  pork—it is a process to mix some healthy vegetables together with some great spice—use your creativity.

1 lb. pork tenderloin (a lean cut of pork) sliced in strips
1 red pepper and 1 green pepper—sliced in strips
1 yellow onion- sliced in strips
1 lb. sliced mushrooms (I love mushrooms-if you don’t—you can decrease or not use).
3 cloves of garlic—finely diced
1 lime
1 red chili (spicier the better for me!)
1 tbs sesame oil
1 tbs low sodium soy salt (Yamasa is my favorite)
2 tbs. sweet chili sauce
3 cups jasmine rice

Put thinly sliced pork in a bowl—add juice and zest from the lime, add finely diced garlic, chili and garlic to the bowl.  If you have time, let it stand for 15 minutes in the fridge so the ingredients can get friendly.  Meanwhile, back to slicing—peppers, yellow onion, mushrooms.

Start rice (package directions) in a pan or a rice cooker! Set TIMER!!
Pull out your wok, put the heat high, add the sesame oil—and let it heat up for a minute or two
Add pork (and all those friend that have been chilling with the pork)
Stir a bit until pork starts to brown—add onions and peppers.
When the peppers are losing a bit of crispness and the onions are becoming clearer—add in the mushroom….stirring all the while! Add soy sauce and chili sauce—keep tossing!

Have your friend plate up the rice and serve your stir-fry on the side or on the rice as you prefer.

Condiments—a bottle of Lee Kum Lee Sriracha Chili Sauce!  Enjoy!

 

Shellfish with Thai Red Curry Broth*

Steamed shellfish is always a great way to make a quick dinner.  It’s been a crazy week, and I knew this Foodie Family would need a speedy supper tonight.  I modified this recipe by Bobby Flay for my dish and it was very tasty.  I usually make mussels with white wine and garlic, but I was in the mood for something a little spicy tonight so I decided to use Thai flavors in the broth.  I forgot to take a finish of the finished product, but the mise en place was beautiful, and the entire dish PLUS homemade chocolate chip cookies was ready in less than 30 minutes.  Winner, winner shellfish dinner!

 

Ingredients

2 tablespoons peanut oil
3 tablespoons ginger, minced or finely chopped (I grated mine on a microplane)
1 stalk lemongrass, crushed
1 tablespoon chili paste (be careful…add a little at a time)
1/2 cup white wine
1 can unsweetened coconut milk
1 cup chicken broth (optional)
2 tablespoons fish sauce (nam pla)
2 fresh limes
.75 pounds cockles, scrubbed
1.5 pounds littleneck clams
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Directions

Heat the oil in a heavy Dutch oven on the grates until shimmering.  Add the ginger and stir until fragrant.  Add the lemongrass, chili paste, wine, chicken broth, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the clams, cover the pot, and let steam 2-3 minutes.  Add cockles, and steam an additional 1-2 minutes until the shells open. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.  
 
Serve with crusty bread and a delicious wine (I recommend Riesling or Zinfandel with this dish)
 
*This dish was originally titled “Clams and Cockles in Thai Red Curry Broth” but Food-C was worried it might entice people looking for a different kind of website…