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.

Shrimp Creole

I served this tasty dish for our Mardi Gras dinner followed by our essential celebratory King Cake for dessert. It was festive and delicious.

I admittedly used Cajun seasoning instead of Creole Seasoning- gasp! After making the dish, I read about the similarities and differences between the Cajun and Creole cuisines. Both cuisines use a roux, the “holy trinity” composed of onions, bell peppers, and celery sautéed in oil, and both are from Southern Louisiana. Cajun food incorporates more smoked meats and rice, such as jambalaya, and is from more rural parts of the region whereas Creole cuisine, such as étouffée, is from New Orleans. I included the recipe for the homemade Creole seasoning below. (for next time!)

This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the cooking times and doubled the garlic. I also used store-bought seasoning and omitted the dried basil. The shrimp was cooked perfectly.

Yield: Serves 4

For the Creole Seasoning: (Optional)

  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (or less, if desired)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Shrimp:

  • 1 pound shrimp, peeled and deveined (I used large tail-on shrimp)
  • 2 teaspoons homemade or store-bought Creole seasoning, divided (I used Slap ya Mama)
  • 1/4 cup unsalted butter (1/2 stick / 4 T)
  • 1/3 cup (5 T) all-purpose flour
  • 1 medium or large yellow onion, finely chopped (I used a food processor)
  • 2 celery ribs, thinly sliced
  • 1 green bell pepper, seeded and finely chopped
  • 4 to 8 garlic cloves, minced (I used a food processor)
  • 1 (15-ounce) can tomato sauce (no salt added)
  • 1 to 2 teaspoons hot sauce, to taste (optional) (I used Frank’s Red Hot)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried thyme (or 1/2 T fresh thyme)
  • 1/2 teaspoon dried oregano (or 1/2 T fresh oregano)
  • 1/2 teaspoon dried basil (or 1/2 T fresh basil)
  • 2 dried bay leaves
  • fine sea salt and freshly ground black pepper
  • 4 scallions, thinly sliced (about 1/4 cup)
  • 1/4 cup chopped flat-leaf parsley leaves and tender stems
  • steamed rice, for serving (I used white Basmati rice)
  1. Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place. (Only 2 teaspoons are used in this dish.)
  2. Pat the shrimp dry with paper towels. Then toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
  3. In a Dutch oven or large, heavy skillet with a lid, melt the butter over medium-low heat. (I used a low and wide enameled cast iron pot.)
  4. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 5 to 10 minutes. Watch carefully- if the roux burns it cannot be saved.
  5. Add the onion, celery, and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 5 to 8 minutes.
  6. Stir in the garlic and cook until fragrant, 1 minute.
  7. Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil (if using), bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low.
  8. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)
  9. Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
  10. Remove from the heat and let stand for 10 minutes, uncovered.
  11. Serve over steamed rice sprinkled with sliced scallions and chopped parsley.

Sheet-Pan Chicken Meatballs with Charred Broccoli

One-Pan Orzo with Spinach & Feta

This is another weeknight dish loaded with spinach. I also incorporated my CSA turnip greens. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. I used parsley from my CSA share as well.

This recipe was adapted from The New York Times, contributed by Melissa Clark. It was very quick and easy to prepare. I used a large, wide enameled cast iron pot. I increased the amount of garlic and modified the cooking method.

Yield: 3 to 4 servings

  • 2 tablespoons unsalted butter
  • 4 large scallions, trimmed and thinly sliced, divided
  • 2 to 4 large garlic cloves, minced
  • 8 ounces baby spinach leaves (8 cups), coarsely chopped (I used 6oz spinach and 2oz turnip greens)
  • 1 teaspoon kosher salt
  • 1 3/4 cups chicken or vegetable stock
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 3/4 cup crumbled feta (3 ounces), plus more for garnish
  • 1/2 cup frozen peas, thawed
  • 1 cup fresh dill, or use parsley or cilantro, chopped
  1. Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. (I used a large and wide enameled cast iron pot.)
  2. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 1 to 2 minutes.
  3. Stir in stock and bring to a simmer.
  4. Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 8 to 10 minutes, stirring once or twice.
  5. Stir in spinach (and other greens, if using), adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 2 minutes.
  6. Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  7. To serve, sprinkle with more cheese and the reserved scallions.

Coconut-Creamed Corn & Farro

In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂

Yield: 4 servings

  • 6 ears of corn, kernels removed and cobs discarded
  • 2 T extra-virgin olive oil
  • 1 serrano or jalapeño chile, thinly sliced
  • 1 3″ piece fresh ginger, peeled, sliced into matchsticks
  • 4 large garlic cloves, thinly sliced
  • 2 scallions, thinly sliced, plus more for serving
  • 1/2 tsp ground turmeric
  • 1 cup farro or other grains, such as freekeh or quinoa, cooked
  • 3/4 to 1 cup unsweetened coconut milk
  • Kosher salt
  • 4 T store-bought crispy onions
  • lime wedges, for serving
  1. Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
  2. Cut kernels from corn; set aside.
  3. Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
  4. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
  5. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
  6. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
  7. Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
  8. Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
  9. Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Pork & Asparagus Stir Fry

I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!

I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.

This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.

Yield: 4 servings

  • 1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
  • 2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
  • 8 oz ground pork
  • pinch or dash of red pepper flakes, optional
  • 4 to 6 scallions, white and pale green parts only, finely chopped
  • 2 garlic scapes, finely chopped, optional
  • 5 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped
  • 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
  • 2 T soy sauce
  • 1 tsp toasted sesame oil
  • white or brown rice, cooked, for serving
  • store-bought chili crisp or sriracha, for serving, optional
  1. Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
  2. Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
  3. Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
  4. Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
  5. Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
  6. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.

One-Skillet Hot Sausage and Napa Cabbage Stir-Fry

This was a crowd-pleasing dish to make with my beautiful CSA Napa cabbage. As suggested in the original recipe, we ate it in flour tortillas but it would also be delicious served over rice. It was reminiscent of one of our family favorites, Thai One-Pot.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I modified the proportions, used scallions instead of chives, and wilted all of the Napa cabbage.

Yield: Serves 4 to 6

  • 1 1-inch piece ginger, peeled, finely grated
  • 6 garlic cloves, finely grated
  • 16 to 18 ounces hot Italian sausages, casings removed (I used 6 sausages)
  • 2 tablespoons (or more) vegetable oil
  • 8 ounces shiitake mushrooms, thinly sliced
  • 6 to 10 cups very thinly sliced Napa cabbage, divided (I used 1/2 of a large head)
  • 2 to 3 tablespoons seasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 1/3 cup thinly sliced scallions or chives
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sesame seeds
  • 8 large flour tortillas or mu-shu wraps, warmed (I used Trader Joe’s handmade flour tortillas)
  • hoisin sauce and Sriracha, for serving, as desired
  1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
  2. Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron (I used a 14″ stainless skillet), over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
  3. Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
  4. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. (I incorporated all of the cabbage, a handful at a time.)
  5. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
  6. Remove skillet from heat and incorporate sausage and remaining cabbage (if reserved) into stir-fry.
  7. Drizzle with sesame oil and sprinkle with scallions/chives and sesame seeds.
  8. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

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