Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.
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If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.
If you want to round out your combo plate for the full experience, you could make some 8-25: Stir-Fried Beef or 11-6: Sweet and Sour Shrimp to go with it. Maybe throw in some 6-39: Chicken Pot Stickers or 1-15: Chinese Spring Rolls on the side?
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“Chinese peas” are usually sold as snow peas in the supermarket, in case you have trouble finding them. You can use snap peas too, if you prefer.
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Ingredients. I’m using some homemade porq chops for this recipe, so the now-standard meatless modifications will be made where necessary.
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Prepping the vegetables.
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Browning my porq. I don’t need to cook them as hard as real meat, but they do still need some time in the pan to develop flavor.
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Added the cashews (chopped) as instructed.
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See? Not real meat, but still benefits from some browning/cooking.
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Blanching my veggies.
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Adding the veggies to the pan.
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Finishing with the soy sauce, ginger, salt, and pepper.
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The recipe states to place the chops on the plate whole. However, these are (were) for lunch meal-preps at the office (back when that was a place that existed outside my house), so I think I’ll slice them first.
In case you were wondering, we do still meal-prep for work lunches at home–I can just be a bit more creative with it now.
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Slicing up the chops, using work skills from another job/career/life.
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Final picture plate for this project–looks very colorful…but boring.
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And how I plated them for work lunches, on top of some homemade fried rice. Take out is a good idea when you can, but it’s not a bad idea to learn how to do it yourself as well.
This dish in particular was a bit bland for my tastes, but has potential with a bit of extra oomph with some seasoning.
Grade: B