And since it was our Monthly Boat Club Potluck, I also got to play with my food.
It's very important that I get to do so.
I had some Bok Choy in the fridge, some mushrooms and I'd picked up a small pork tenderloin over the weekend and all that together, added up to making something Asian or Oriental in flavor.
And I was craving something oriental as well.
I miss being able to just run out and get Chinese food whenever.
To start with, I cut the pork into very thin slices, and proceeded to velvet it. To velvet this pork, I just whisked together an egg white with 1/4 cup water, added 2 Tablespoons cornstarch, 1/4 tsp. grated ginger, 2 teaspoons soy sauce, and then placed the pork into that mixture while I chopped the veggies.
The Bok Choy and mushrooms were all cut up into similar sized pieces. I actually had a mixture of mushrooms, and it was good.
I started off by sauteeing the pork in some hot oil in my wok,
Recipe: Pork with Bok Choy and Mushrooms.
1/2 pork tenderloin, cut into thin slices and 'velveted'
1 head Bok Choy, roughly chopped, tops and all
1/2 pound Mushrooms, sliced
1 shallot, sliced thin
1-2 teaspoons cornstarch
1/2 cup water
1 teaspoon Soy Sauce
1/4 cup vegetable oil for stir frying
Cook the pork in small batches in the oil, until just cooked through, just a minute or so. Place in an oven proof pan and put into a hot oven to keep warm while the vegetables are cooking.
Place the bok choy and mushrooms into the wok, and stir fry, stirring and turning to keep the vegetables from burning. Add additional oil if needed. Place a lid on top of the vegetables for just a minute, and then add a slurry of cornstarch, water and soy sauce, stir to combine and let the cornstarch cook a little. You may not even need all the cornstarch slurry. Serve immediately. Serves two.