Lucky’s supervising as always! We love stirfrys. We love rice! I was originally going to do this recipe with noodles but decided to steam rice. 3 boneless pork chops cut in chunks Onions Celery Carrots Mushrooms Chinese cabbage garlic, ginger & chilis Can of baby cornFry the pork on high heat with Vegetable oil and sesame oil. Cook for couple minutes. Then add carrots, celery, garlic, ginger & chilis. Salt & pepper. Couple TBSP soya sauce, 1/2CUP water, couple TBSP sugar. Cook for a few more minutes stirring frequently. Now add in the corn, mushrooms & chinese cabbageCook couple more minutes. Thicken this with a cornstarch/water mix. Serve as is or with rice and or your favorite noodles!
Baby back ribs 6 cloves garlic 1 inch piece fresh ginger cut thinly in big chunks 1 TBSP sugar & Salt 2TSP black pepper 2TBSP Honey 1TBSP soya sauce & fish oil Mix all together bake 400 about an hour. Stirring frequently
Just a bunch of veggies stirfried with some hoisin, soya, cup water, & a cornstarch/water to thicken it
I don’t like cleaning it, but I sure do love using my Lodge Cast Iron WokPeek a boo, I see youI’m down here, waiting ya know! lol
I took a 2 inch thick slice of uncooked pork belly, 2 cups of chicken stock, 2 cups water, 1/3 cup rice, garlic, ginger, Chilis, and couple TBSP soya sauce boiled it all for about 1 hour. I took out the pork belly and cut it all up very thinly. I added the pork back, cut up Chinese broccoli, enoki mushrooms, & 1 beat egg. Salt pepper to taste Different, we liked it.
