Pork & Kimchi Stir-Fry
My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi is not just eaten as a side dish. Sometimes people would incorporate kimchi into meat items to create a dish out of it.
One in particular is the pork and kimchi combination. I did my own version and wished for the best. I was afraid it was going to be so hot and spicy that we wouldn’t be able to eat the dish but my version turned out ok.
Crab Flakes & Green Beans Curry Stir-Fry
Did I tell you I like green beans? I do. I also like curry dishes. Any kind of curry dishes, simple or complicated. Simple curry dishes are what I make, with pork, chicken wings, or shrimp. Now here’s a Crab Flakes & Green Beans Curry Stir-Fry.
| Crab Flakes & Green Beans Curry Stir-Fry |
- 1 bag of crab flakes
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 1 tomato, sliced in thin strips
- sm piece of ginger, chopped
- a bunch of fresh green beans
- less than a teaspoon of curry paste
- 1/4 cup of water
- 1/2 cup of coconut milk
- 3 tbsp of soy sauce
- a little bit of oil
- Heat up the oil in a sauté pan or wok. Cook the onions, garlic, and ginger to cook. About 2-3 minutes or so. Add the tomatoes to soften a bit. Stir in the crab flakes, and cook until soft, about 10 minutes or so. Add the green beans to cook until tender. Not too long to retain the green beans’ texture. Stir in the curry paste. Don’t go over less than a tsp coz this is very strong. A little goes a long way with curry paste.
- Add the coconut milk. Stir everything around, cover the pan and let that steam-cook for a few minutes. Don’t cook too long coz you want the green beans to be firm and crunchy. Stir around a few times while cooking.
- Serve with white rice.
Curry Shrimp & Green Beans Stir-Fry
Now here’s a shrimp version of the curry pork & green beans stir-fry dish. This Curry Shrimp & Green Beans Stir-Fry is just as easy to make just the pork version. If you want to make a chicken version of the dish, why not? I’m sure it will be good too.
| Curry Shrimp & Green Beans Stir-Fry |
- 1 bag of frozen shrimp, thawed
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 1 tomato, sliced in thin strips
- sm piece of ginger, chopped
- a bunch of fresh green beans
- less than a teaspoon of curry paste
- 1/4 cup of water
- 3 tbsp of soy sauce
- a little bit of oil
- Heat up the oil in a sauté pan or wok. Cook the onions, garlic, ginger, and tomatoes. About 2-3 minutes or so. Add the shrimp, stir, and cook until tender, about 10 minutes or so. Stir in the curry paste. Don’t go over less than a tsp coz this is very strong. A little goes a long way with curry paste.
- Add the water, and the green beans. Stir everything around, cover the pan and let that steam-cook for a few minutes. Don’t cook too long coz you want the green beans to be firm and crunchy. Stir around a few times while cooking.
- Serve with white rice.
Pork, Broccoli, & Green Pepper W/ Peanut Butter Sauce Stir-Fry
While my family thought of yummy crunchy peanut butter sandwiches, I thought of a yummy crunchy peanut butter sauce for a pork stir-fry. Yeah, somewhere, somehow, our thought wavelength didn’t meet in the middle which happens quite often. Someday, there will be a place for us, but obviously not on the day we bought the jar of crunchy peanut butter. [NAME THAT SONG!] Anyhoooo….Most recipes with peanut butter that I’ve read about use the creamy peanut butter variant then add some peanuts for extra texture. The crunchy peanut butter kind has both the nuts and peanut butter all in one so I prefer this one.
| Pork, Broccoli, & Green Pepper W/ Peanut Butter Sauce Stir-Fry |
- 2 pork steaks, cubed
- 2 big spoonfuls of crunchy peanut butter
- 2 tbsp soy sauce
- 1 tsp sesame oil
- sprinkle of salt & pepper
- sprinkle of red pepper flakes
- 1 sm onion, chopped
- 1/2 cup of water
- 2 cloves of garlic, chopped
- 1 head of broccoli florets
- 1 green pepper, seeded and cut in thin strips
- 3 tbsp of oil
- In a Magic Bullet or blender, blend together peanut butter, soy sauce, sesame oil, red pepper flakes, salt and pepper. About a minute or so. Set aside.
- Heat up oil in a wok. Cook the garlic and onions. Add the pork to cook 10 minutes. Stir a few times.
- Stir in water and the peanut butter mixture. Add the broccoli florets to cook for 3 minutes or so. Then stir in the green pepper to cook for another 2-3 minutes.
- Transfer into a bowl to serve at the table.
- Serve with white rice. It’s creamy and crunchy. You can make this with chicken too.
Spicy Brown Mustard & Duck Sauce Chicken
The brown mustard and duck sauce combination to marinate the chicken is just another one of my experimentation in the kitchen. I like to do that a lot just to see how the flavors will come out. Fortunately for my family’s sake, most of my marinades turn out really delish.
I have a few more packets of the duck sauce which I raved about last month in the Chicken In Soy Lemon & Duck Sauce recipe so I figured I’d use ‘em up for this dish.
Chicken Wings Curry With Peas & Potatoes
This is the chicken wings curry that I’ve mentioned back in May when I went on a curry-cooking spree. It’s 3 months in the making but hey, it’s here now, HAHA! By the way, in case you are wondering why it took this long, it’s because I have a video of it but I can’t seem to find the motivation to edit/shorten/convert/upload the video. So I’ve decided to post this now while it’s still 2011 since I cooked this curry dish this year after all.
Pork Green Beans and Eggplant Curry Stir-Fry
The original plan was to make a zucchini and yellow squash stir-fry but then I saw the eggplants and since I really didn’t have a concrete dish that I wanted to make it with I decided to cook ‘em with green beans instead. I figured I’d let my son taste eggplants since he’d never had any at all. The verdict? Well, the dinner went fine. No major fight occurred to eat his vegetables so that was a good sign. My husband is not that fond of eggplants but he ate his share. I’m from the Philippines so I have no problem eating eggplants. I knew it wasn’t going to be a hit anyway so I didn’t expect rave reviews. I was just glad they ate their dinner.
Mojito Pork Satay
I’ve used Mojito in london broil, chicken, and flank steak but never in pork which is quite a surprise coz I prefer pork over any of other meat. I finally had the chance to introduce Mojito to pork a couple of days ago via these pork satay. I used 1 bottle of the 2 Bacardi Mojito bottles left from a 6-pack that I bought last weekend.
Cooking with Mojito had always given me great results so I didn’t feel like I wasted my drink at all. But I was tempted to chug that bottle for sure, haha.
Curry Pork & Potatoes W/ Saffron
I just realized that I became a Curry fiend back in February. I made Curry Pork Tofu and Bok Choy, followed up by Curry Pork & Green Beans Stir-Fry, then the Grilled Curry Pork Chops, and Curry Chicken Wings. I actually have a video of the curry chicken wings and I haven’t had time to edit it so I’d post that some other time. Since it’s grilling season, I’ve actually made Grilled BBQ-Curry Chicken early this month of May.
This Curry Pork & Potatoes W/ Saffron was made back in April and I’m just posting it now because I had to space out all the curry recipes to avoid giving the impression that my whole body is on fire from all that curry lovin’.. Haha! Well, it’s not and here is the recipe now.
Grilled Curry Pork Chops
This is the main dish that was accompanied by the sautéed cabbage & bacon side dish. Nothing too complicated, just a combination of ingredients as the marinade, then thrown in the grill because the weather was so nice for grilling, in February.
