Caramelized Pork & Cucumber Stir-Fry

I have never cooked cucumbers before! The cucumber slices in this stir-fry were quickly sautéed until just crisp tender- great. I also loved the seasonings in the finished dish.

This recipe was adapted from Bon Appétit, contributed by Christina Chaey. I used my largest skillet (14-inch) but would use a 12-inch next time. I don’t have a 14-inch splatter screen and I made quite a mess. :/ It was worth it.

Yield: Serves 3 to 4

  • 1 large English/European cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/2-inch thick (I used a melon baller to remove the seeds)
  • 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal), plus more
  • 2 T oyster sauce
  • 2 T soy sauce (I used Trader Joe’s light soy sauce)
  • 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry (I used dry sherry)
  • 1 lb ground pork
  • 3 T grapeseed or vegetable oil, divided
  • 1 Fresno chile, halved, ribs and seeds removed, thinly sliced lengthwise
  • 1 one-inch piece ginger root, peeled, finely grated
  • 2 to 4 large garlic cloves, finely grated or pushed through a garlic press
  • 1/2 tsp freshly ground white or black pepper
  • white rice, for serving (I used white Basmati rice)
  • minced cilantro, for garnish, optional
  1. Toss cucumber slices and kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.
  2. Meanwhile, stir oyster sauce, soy sauce, and sherry (or Shaoxing wine) in a small bowl to combine; set aside.
  3. Using your hands, form pork into six small patties. Season lightly with salt; set aside.
  4. Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.
  5. Heat 1 tablespoon of oil in a large skillet (12-inch) over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.
  6. Wipe out skillet and heat remaining 2 tablespoons of oil over medium-high.
  7. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes.
  8. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.
  9. Break up pork into large pieces; continue to cook until no longer pink, about 1 minute.
  10. Add chile, ginger, garlic, and pepper and cook, stirring constantly, until fragrant, about 30 seconds.
  11. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute.
  12. Serve stir-fry over rice. Garnish with cilantro, if desired.

Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

  • 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
  • 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
  • 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 2 to 3 T grapeseed oil, or other neutral oil
  • 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
  • 6 large garlic cloves, thinly sliced
  • 3 T mirin
  • 1 T toasted sesame oil
  • 2 T sesame seeds, toasted
  • 5 scallions, thinly sliced
  • brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
  1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
  2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
  3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
  4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
  5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
  6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
  7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
  8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
  9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
  10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.

Sheet-Pan Chicken Meatballs with Charred Broccoli

Coconut Chicken Curry

This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.

This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.

Yield: 8 servings

Stir-Fried Napa Cabbage with Garlicky Sauce

This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!

This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.

Yield: Serves 4 to 6 as a side dish

  1. Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
  2. In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
  3. Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
  4. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
  5. Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
  6. Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.

*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.

Sweet & Garlicky Pork Chops

These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.

Yield: 4 to 8 servings

  • 4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
  • 1 head garlic, broken into cloves and peeled
  • 3 T granulated sugar
  • 5 T Asian fish sauce or soy sauce (or a combination)
  • 3 T honey
  • 3 T rice wine or sherry wine
  • 2 T toasted sesame oil
  • 1 T grated fresh ginger
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  1. If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
  2. Arrange the pork chops in a glass baking dish and set aside.
  3. Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
  4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
  5. Pour the mixture over the pork chops. Spread to coat both sides.
  6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
  7. Preheat the grill to high on one side and low on the other.
  8. When ready to cook, oil the grill grate.
  9. Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
  10. Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
  11. Transfer the chops to a platter and serve immediately.

Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

  • 5 cups of broccoli florets and stems (pieces should be of similar size)
  • 1 large bunch scallions (I used 7)
  • 6 large eggs
  • 2 1/4 tsp Kosher salt
  • 1 1/2 T granulated sugar
  • 2 T soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 4 large garlic cloves, grated
  • 6-7 T vegetable oil, divided
  • 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
  • 4 T toasted sesame oil
  • 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

  1. Place broccoli to a medium bowl.
  2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
  3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
  4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
  5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

  1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
  2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
  3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
  5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  7. Return veggies to skillet and toss well to combine.
  8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

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