Taiwanese Pork Chops and Broccoli

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When you don’t have a lot of time to spare in the kitchen, this dish can come together in minutes. It is perfect to add to your weekly meal rotation. What I like about this recipe is that there aren’t a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak as a change up.

Serves 2 to 4

Ingredients:
4 cloves garlic
7 scallions
1 pound pork loin, boneless center-cut chops
7 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons extra-light olive oil
3 large broccoli crowns
2-3 tablespoons sweet Thai chili sauce

Directions:
Mince the garlic and scallions; set them aside on a plate.

Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. To a medium bowl add 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. Stir to combine. Add the pork to the marinade and stir to thoroughly coat the meat. Cover and allow the pork to sit for 5 to 10 minutes.

Meanwhile, preheat the olive oil in a large skillet over high heat. When the oil is shimmering, add each pork piece in a single layer, keeping them separated. Allow the pork to cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.

Meanwhile, chop the broccoli into large spears. Remove the pork from the skillet, keeping all the leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in the pork drippings, stirring constantly for about 2 minutes. Cover for 1 minute.

Transfer the broccoli to a serving platter.

Add 2-3 tablespoons of sweet chili sauce to the skillet.  Add the pork chops and coat with sauce, allowing the sauce to caramelize the meat, for 1-2 minutes. Remove from the heat.

To serve, plate the broccoli and add the cooked pork on top, and enjoy with rice or a steamed scallion bun.

 

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Veggie Fried Rice with Sunny-Side Up Eggs

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Staples like boil-in-bag rice can be a time-saving shortcut in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.

Serves 4

Ingredients:

One 14-ounce package boil-in-bag rice
2  tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 large carrots
2 tablespoons vegetable, divided
1/2 cup of broccoli florets
1/2 cup sugar snap peas
1/4 cup green beans
1 rib celery, sliced
1 small red bell pepper, julienned
One 8-ounce can water chestnuts, drained
2 green onions, sliced
4 large eggs

Directions:

Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil.

In a wide pot, heat 1 tablespoon canola oil on medium-high. Add garlic and carrots. Cook 2 minutes, stirring often. Add the stir-fry vegetables. Cook  2 to 3 minutes, until vegetables are tender.

Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 minutes stirring often. Remove from heat and season with salt and pepper to taste. Remove from the heat and  cover to keep warm.

In a 12-inch nonstick  or cast iron skillet, heat remaining 1 tablespoon of  oil on medium-high. Add the eggs and fry for 1 – 2 minutes, until whites are mostly set. Cover skillet and cook  for an additional 2 minutes or until yolks are at the desired doneness. Season with salt and pepper.

To serve, place the eggs on top of fried rice.

Cook’s Notes:

If you cannot find all the vegetables at your local supermarket, feel free to substitute one 16-ounce  bag frozen Asian stir-fry blend in this recipe. Make sure that the frozen vegetables are thawed  and drained before cooking.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Pasta with Shrimp and Browned Butter

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Flavor upon flavor is built into this dish by cooking dried pasta, made with egg—in a skillet, directly in the liquid that becomes the pasta sauce. The noodles’ delicate texture pairs perfectly with sweet, briny shrimp and the nuttiness of browned butter. Use larger-sized shrimp, large or extra-large, so they remain tender and plump. Crushed red pepper flakes and lemon juice brighten and balance the richness of this dish.

Adapted from
Milk Street Magazine, 2020

SERVES 4

INGREDIENTS:

6 tablespoons salted butter, divided
1½ pounds large or extra-large shrimp, peeled, deveined and patted dry
Kosher salt, taste
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
8 ounces dried tagliatelle or pappardelle pasta
4 scallions, cut into 1-inch lengths
Juice of 2 lemons

DIRECTIONS:

Melt 2 tablespoons butter in a large skillet.

Add shrimp and a bit of salt and pepper. Cook without stirring until browned on the bottom. Transfer to a bowl and set aside.

Brown remaining butter in the same skillet. Add 3 cups water, just a sprinkling of pepper flakes and salt and black pepper to taste, then simmer. Add pasta, cover and cook, until al dente. Uncover and reduce slightly.

Over low, stir in scallions and shrimp. Off heat, season with lemon juice, salt, pepper and pepper flakes.

COOK’S NOTES:

You can use cooked, frozen shrimp in this recipe, if that is what you have on hand in your freezer. Just thaw the shrimp in the refrigerator prior to cooking this dish add them to the skillet, over low heat, to prevent them from being over cooked.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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