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
One thing I like about Stir-Fry’s is they are so verstile, the ingredients are always changing meaning the flavours are always changing. With stirfrys you can add or admit anything and just use what vegetables you prefer. For this stirfry I used bokchoy, Chinese broccoli cut up, white & green onion, celery, mushrooms, chowmien, carrots, garlic, ginger, & chilis. My twice cooked pork belly was marinated and boiled cooked away in my bean crock for a soup stock. Once cooked & cooled. Cut very thin slices.I add vegetable oil, meat, celery, carrots, white onions, garlic, ginger & Chili’s and soya sauce to a high heat in a cast iron wok. For couple minutes. Then I add the rest, cook couple more minutes. We like our sauce! So I add 2 cups chicken stock & about 2TBSP oyster sauce maybe a tad more soya sauce as well. I thicken this with a water/cornstarch mix. We eat this with Shanghai Noodles. Any noodle and or rice you prefer works.
I’ve been experimenting with pork belly lately. I’ve been impressed! Affordable, goes a long way, tastes great, if cooked right!For this recipe. I cut slits in the fat diagonal. Seared on high heat fat side down to get the crispy colored crust. I do flip and do the other side for another minute. Still uncooked just wanted fat seared. I let this cool. Cut with sharp knife, fine pieces very thin. I add a little cornstarch & soya sauce. Stir and set aside.For this stirfry I used celery, celery leaves, green & white onions. Garlic, ginger & chilisI add the pork belly to a hot cast iron wok. I use some vegetable oil with this. Fry that up for a bit. Add your garlic, Chili’s, ginger & some more soya sauce.Add the white onions, celery & leaves. Fry for a bit. Add about 1 cup of chicken broth. I thicken this with a little water/cornstarch mixture. Throw in the green onions right before serving, and stir.Serving with sticky rice is best. But any rice or noodle would be good. Lucky saids me too please!
