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#stirfry

1 post1 participant0 posts today
Public
Julia
Stir-Fried Rice Cakes with Pork Belly, Tomatoes, and Spinach from Cooking South of the Clouds, a beautiful book on food of Yunnan province of China.

Coated with egg, pork belly is stir-fried, mixed with mushrooms, vegetables, and seasoned simply with the light soy sauce. Delicious and completely satisfying on its own thanks to sweet rice sticky and chewy ovalettes that are standing here in place of traditional Yunnan er kuai.

Quick and simple, it is perfect for a weeknight dinner but tasty and sophisticated enough to be a part of a weekend banquet.

#food #cooking #cookingathome #homemadefood #chinesefood #stirfry #delicious #cookingtherapy #lovemykitchen
#lovemykitchen
Public
Julia
Cabbage was one of a few vegetables somewhat available when I was growing up in Moscow. There were also potatoes, carrots, and onions. Well, on good days, there were beets.

Taking about food with my compatriots who, like me, relocated to distant lands, it is strange to hear how they look down on this vegetable to the point of considering it unhealthy:

— You live now in the country where there is so much available and you still eat cabbage? Can’t you find something better for yourself? — was one of the comments I got the other day.

Guilty. I still eat cabbage. And love it.


After seeing so many variations with this vegetable Asians could come up with, I love it even more. And it’s so great how you can make a lot of it and have it popcorn style watching a movie.

This hand-torn stir-fry from The Woks of Life is downright amazing. Instead of using pork shoulder and adding meat, I cooked just cabbage in pork lard, my new discovery and addiction after out trip to Taiwan.

Garlic, ginger, chilies, soy and oyster sauces, Shaoxing wine, black vinegar. And white pepper, people, white pepper — very important. It’s a game changer when it comes to flavor.

#food #cooking #chinesefood #simple #homemade #cookingathome #cookingtherapy #lovetocook #cabbage #stirfry
#stirfry
Public
Carl S. Gutekunst (old acct)

“Leftover Stir Fry.” I thought it came out pretty good.

Last week we were gifted an entire head of collard greens, which I cooked Southern style with bacon and smoked ham. The recipe said to throw away the stems, which I found appalling: I sampled the stems and thought they tasted like broccoli, so I saved them. Worked well here, along with leftover bratwurst, onions, chard stems, mushrooms, and green beans.

A frying pan on a stove, filled with a mixed variety of sausage and leafy green vegetables. A spatula is reaching in from the lower right corner to stir the vegetables.
#Cooking#CollardGreens#StirFry
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