Cooking for the Week to Come

Sometimes you know its going to be one of those weeks.  Getting home late is pretty much guaranteed.  Getting home hungry is a certainty.

We try very hard to prepare for these weeks, when we know they are coming.  We try to have a freezer stocked with “quick meals” (ravioli – boil and eat, calzones – bake and eat).  Or we might prepare large quantities of a soup or a roast early in the week.  All this preparation allows us to eat a real meal when we most need it – without any real effort.

Unfortunately, this evening, I couldn’t quite face the second day of eating left-over pork roast for both lunch and dinner.  So I improvised using the same basic ingredients and created a Pork and Pea Shoot Stir Fry which made my evening.

Pork and Pea Shoot Stir Fry

Pork Stir Fry

Left over pork (about 4oz)
Large handful of pea shoots
1tsp chili paste
1 tbsp hoisin
Peanut oil

Slice about 4oz of cooked pork thin, on the bias.  Mix it with 1 tsp chili paste with 1 tbsp hoisin sauce – the pork should be lightly covered.

Heat enough peanut oil to just cover the bottom of a skillet over medium-high heat for a few minutes.  Add the pork slices in a single layer and allow to carmelize.  Flip the pork and add a handful of pea shoots to the top.  After another minute or so, deglaze the pan with a small amount of sherry.  Stir the pea shoots around until wilted, tender and boldly green.


(Note: Several of the pantry items in this recipe are not locally sourced – but you’ve got to use up what you have left over.)


One thought on “Cooking for the Week to Come

  1. Pingback: Stop Eating Weeds « Small Potatoes

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