Happy belated Easter everyone! And/or Passover! I wish I can say that I did something super celebratory, but alas that is not the case, especially being that I am a lapsed Catholic. For the past three years I have gone home for Easter, but being that I was back there these past few weekends, I decided to take a break from traveling. It was worth it, I actually needed to get some work done. I did, however, have some Peeps. They are a highly under-rated treat, one that I hated as a kid, but actually really like as an "adult". They are kind of like candy corn, though, in that I love to eat them once a year but get tired of them pretty quickly. I also had lamb. On Friday. But only because my roommate and I went out for Turkish food. It was really good. We also got some falafel, which is a food that I could never live without. Definitely worth buying a deep fryer for...maybe for my next birthday.
So I know you're looking at these pictures going, hmmmm, these look suspiciously similar to a dish Joanne posted about just a few weeks ago. And they are similar. And I debated whether or not to even post them. But then I decided, eh, I have five million recipes for sweet potatoes so why not add a few more stir-frys. And who doesn't love a quick and easy stir-fry, especially when you've got some pork tenderloin in the freezer and broccoli in the crisper.
Pork Stir-Fry with Ginger and Hoisin Sauce
Serves 2, adapted from Kalyn's Kitchen
3/4 lb pork tenderloin, cut into strips
1 lb-ish broccoli florets
2 tbsp reduced sodium soy sauce
1 tbsp dry sherry
1 tbsp cornstarch
1 tbsp olive oil/peanut oil
5 cloves garlic
2 tsp ginger
1/2 cup broth
2 tbsp hoisin sauce
1/2 tbsp red pepper flakes
1. Combine soy sauce, sherry, and cornstarch. Add the pork and let it marinate while you prepare all of the other ingredients.
2. Cut the broccoli into smaller florets. Combine the ginger, garlic, broth, hoisin sauce, and red pepper flakes.
3. Heat wok/pan. When it is good and hot, add oil. Once it is shimmery, add broccoli and stir-fry until deep green. Remove to a plate. Add pork and more oil if necessary, along with the marinating liquid. Stir fry 3-4 minutes. Add broccoli and sauce and simmer until slightly thickened.
I think with this meal I finally learned the key for cooking with a non-stick pan. When they say stir constantly, they really DO mean stir constantly.
Now for the good part. The thing that I hate about brown rice is that it takes FOREVER to cook, which is annoying when you live in a dorm and can't just set it up on the stove and leave it to simmer for 50 minutes while you run around doing a bazillion other things. My solution to this was to CROCKPOT it. I added 3/4 cup rice, 2 cups water, and some salt to the crockpot. Put it on low and left for the gym. When I came back (about an hour/hour and fifteen minutes later) there was still a lot of water. And I was hungry. So I put it on high, went down to cook, and came back to mostly done brown rice. It was sticky in the way of Chinese food rice (maybe I added too much water) and all around pretty good. If I had to do it again, I would probably do it on high for the whole time, but I was afraid it would dry out too much.