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