Thursday, March 04, 2010

Spice up your life!

I don't have the time, nor the inclination, to write a long, drawn out post about what my blog is/will be about, etc. etc. So for now, here is one of my recipe trials.

I found this one in my new favorite magazine besides Essence. And Glamour. And um, yeah, this one comes in after that. Anyway, it's Food Network Magazine. There are like 100 recipes in each issue and there is no way to try to them all, so I feel like I'm wasting my money. But when I get a recipe like this one -- which is really more than 11,000 recipes when you mix and match -- it seems worth it. This month's issue cover photo is a shrimp stir-fry. Last week, I made beef and broccoli, which turned out so-so. Today, I made spicy pork w/ celery, spinach and grape tomatoes served over spaghetti (all I had. I've banned myself from spending money on groceries until next week).

One caveat: I was rushing to do it all this morning (chop up meat, veggies, whisk sauce together and marinate meat) and skipped a step. Namely, instead of marinating the meat in the marinade, I marinated it in the sauce. I actually think this made for more flavorful meat, which was the downfall in my first try at the magazine's stir-fry recipe. Plus, I wasn't too sure how my baby arugula would play out, so I opted for frozen spinach instead. And there was no method as to why I didn't use the whole pack of spinach -- I just needed to save something non-spicy for baby boy's dinner.

Anyway, here it is. And yes -- it really is as delicious as it looks!

1 pound boneless pork chop, sliced into strips
1/2 package frozen spinach, thawed (chopped)
1/2 pack of grape tomatoes, sliced in half
2 stalks celery, chopped
2 scallions, chopped

For the sauce/marinade: Mix 3/4 c. chicken broth, 1 tbsp each soy sauce, dry sherry, 1/2 tsp. sesame oil, 1 tbsp sugar, 2 tsp. asian chili sauce (I used garlic chili sauce) . Make two separate bowls of this. Marinate the meat in one, put the other in the fridge until you're ready to cook everything.

Marinate the meat for at least 1 hour. Drain before cooking.

Heat 1/4 inch oil in a skillet over medium heat. Add the pork, cook until almost done. Transfer to a bowl; wipe out the pan.
Heat the pan, then add 2 tbsp oil, 4 cloves garlic, 1 tbsp minced ginger, the scallions and the celery. Stir-fry for about 30 seconds, then add the spinach. Cook through, then add the tomatoes. Cook another 2-3 minutes or so. Add the sauce and the pork. Cook until the sauce is thick and everything is cooked, about 3 minutes or so.

Serve alongside rice, noodles or alone. Pour yourself a glass of your favorite wine and enjoy!

Fab femme's tip: Chop all your veggies and meat and marinate the night before cooking for a quick (yet freshly cooked) meal the next day. If you like it extra spicy, add a few sliced jalapenos right before serving.

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