Note to Self:

Sunday, July 25, 2010

Stir-Fried Brown Rice with Twice-Cooked Pork, Chinese Long Beans, and Thai Curry


This is not only a simple and straightforward stir-fry dish to prepare, it's also super delicious. It's one where the ingredients can be changed and altered to suit your personal tastes and to what you have on hand. It basically involves slicing the ingredients, cooking rice, sauteing the sliced ingredients, and tossing it together. It's that simple (as most cooking is...don't let those TV chefs fool you).

This is the first year I've grown Chinese long beans (see photo), so I used them in the dish. And I cooked the pork twice (boiled then stir fried) not only because I like the flavor but also because it tenderizes the meat. I boiled both the rice and the pork on my outside stove as not to heat up the kitchen, and while they cooked I prepared the other ingredients. When the pork and rice were ready I brought them inside and quickly stir fried them.

The dish was seasoned with garlic (of course), fresh basil, and green chilies (see photo), but also soy sauce, Thai curry, and then drizzled with Sriracha sauce. I also served it with fresh black plums, a side of raw pickled cabbage (click here for a recipe) to cool the heat of the chilies, and a few tomato slices still warm from the sun (sprinkled with a little sel gris). The combination of flavors and textures is/was amazing. Anyhow, here's a few pictures (click any photo for a larger view).










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