Tag: oriental

Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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Glazed Pork Chops with Boiled Cabbage

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Easy to make, these pork chops are savory and beautiful placed atop a bed of green cabbage. This sweet and savory glaze of soy sauce, sugar, and butter coat the pork without penetrating, and compliment the subtle flavor of boiled cabbage. This Asian inspired glaze is sure to impress. Perfect for a dinner party or date, this recipe can easily be altered to make more for a crowd, simply bake your chops and cover with glaze. Despite the lack of carbs, this dish is filling and as well as healthy. The recipe below makes enough for 2 adult sized servings.

Glazed Pork Chops with Boiled Cabbage Recipe CardDownload

What You Will Need

  • 3 Cups Cabbage, 1×1 inch cubed
  • 2 Pork Chops
  • 1/2 Tbsp Butter
  • 3 Tbsp Soy Sauce
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • Large Frying Pan
  • Medium Sauce Pan

Directions

1. Prepare the cabbage and add to a sauce pan with about 4 cups of water. place over medium heat and boil for about 30 minute or until cabbage begins to turn translucent.

2. Heat a frying pan over medium heat. Once hot, spray with non-stick spray or 1 Tbsp oil. Add pork chops. Cook on first side undisturbed for 4 minutes. Flip your chops, then add butter and wait for it to melt. Once melted add garlic, soy sauce, sugar, and 1/4 cup water. Let simmer until a thick glaze is left.

3. Flip your chops to coat. Remove from heat. Plate your cabbage, top with the pork chop and drizzle some glaze.

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Omurice

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Omurice originates in Japan and is most popular among children. This dish starts with savory fried rice and is then topped with a fluffy omelet and ketchup. The recipe below is big enough for 1 adult sized portion. I really enjoyed this dish. The ketchup tastes very good with the savory rice. The omelet made this dish fun in appearance and more filling than just rice, offering protein to keep you full until lunch. I recommend you try this recipe at home!

Omurice Recipe CardDownload

What You Will Need

  • 1 Cup Rice
  • 2 tsp Oil
  • 2 tsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • (Opt.) Other veggies diced, i.e. Celery, scallion, etc.
  • 2 Eggs, Beaten
  • 1/2 Tbsp Butter
  • Small frying pan
  • Ketchup for serving

Directions

1. Heat frying pan over medium heat. Once hot, add oil, rice, soy sauce, oyster sauce, and any veggie chosen. Stir and coat all of the rice. Once hot, turn rice onto serving plate and form into a small mound in the center of the plate.

2. Return pan to heat. Add the butter and coat the bottom of the pan. Add your eggs. Using a spatula, push cooked egg into the center of the pan, and let the raw egg fill in opening on the bottom of the pan. Once most of the egg is cooked, remove it from the heat. Flip your omelet over on top of the rice mound. The heat from the cooked eggs will cook the remaining egg. Top with ketchup and enjoy!

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