Sweet and sour pork stir fry for one

Sweet and sour stir fry.

Anyone who has been reading this blog for any length of time will not be surprised that this was my breakfast this morning.

I had a moment last night when I was staring at contents of my freezer (which by the way is STILL 3/4 full) it occurred to me that a pork chop would be awesome for breakfast as long as it included sweet and sour sauce.

The pork chop went into a hot skillet, browned on both sides and then 1/2 cup of veggie broth and 1 Tbsp. of soy sauce went into the pan and I cooked it (covered) for another 7 minutes.

I really can't stand any tendon or fat texture in meat (I've been that way since I was a little kid) so I cut off the fatty bits.  I wonder if anyone else does this??

The dogs got to enjoy the parts I cut out :-)

Veggies and meat ready for stir frying.

This dish turned out stunning, incredible, delicious and possibly a life changing meal. I kid you not.

 
When I order sweet and sour dishes in restaurants the sauce is always way to sweet for my tastes. This sauce turned out more tangy than sweet which I loved!

I enjoyed this blissful meal with a big mug of green tea.

Make this meal as soon as possible. You will love it!
  
Sweet and sour pork stir fry

Serves 1

Ingredients:

1 pork chop, 1 1/2" thick
1/2 cup of broccoli florets
1 cup of packaged coleslaw mix
2 button mushrooms, sliced
1 clove of garlic, minced
1/2 cup of vegetable broth
1 Tbsp. of soy sauce
1/2 tsp. of grape seed oil

Sweet and sour sauce:
1/2 cup of pineapple chunks with juice
2 Tbsp. of rice wine vinegar
2 Tbsp. of vegetable broth
1 1/2 Tbsp. of raw honey
1 Tbsp. soy sauce
1 Tbsp. of ketchup
1 tsp. of corn starch

Instructions:

Put a skillet on medium-high heat and add in the grape seed oil. When the pan is hot, add in the pork chop and cook on each side until nicely browned. Then add in the broth and soy sauce, cover the pan and let cook another 7 minutes or until cooked through.

Let the meat rest for 10 minutes and then cut into medium sized cubes.

While the meat rests, toss all but the cornstarch into a sauce pan over low heat. When the sauce begins to simmer, mix the corn starch with a little bit of water and add this mixture to the sauce. Stir occasionally until the sauce become thick and glossy. Take it off the heat and set it aside.

Wipe out the skillet and put it back on medium-high heat. Add in the oil and when the pan it hot, add in the veggies. Stir constantly until the cabbage has wilted but the broccoli is still bright green. Add back in the pork and add 3/4 of the sauce and stir to combine.

Serve the sweet and sour pork over a bed of rice. Drizzle the rest of the sauce over the top.

Enjoy!

Crispy sweet and sour halibut

Crispy sweet and sour halibut.

I realized after breakfast that I had a halibut filet defrosting in the fridge and I had forgotten about it for a couple of days. I knew I had to either use it or toss it.

So, I decided to make crispy sweet and sour halibut.

I was out of panko so I headed to the corner store to pick up some breadcrumbs and ended up coming home with this:

From the far left: Flat leaf parsley, sage, basil and cilantro.

An adorable 1 portion size of sorbetto.

I have never seen this before - I guess I will have to wait and see if I ever get the courage up to open it :-)

No recipe today because I was at the apartment complex office with a request that took hours to get handled. 

Did they move the temporary mailboxes away from my patio? No. 

Did I get the OK to paint inside my apartment? YES!!!!!!

I am thrilled at the prospect of painting over the dark wood molding that screams, "I am from the '60's". 

My crispy sweet and sour halibut was just the thing after all that stress.

 

I crisp up the fish in my skillet but if you do not have a well seasoned pan that only needs a tiny bit of oil - I would brown them in the oven.

The most important part of this dish is the sauce and I will give you the recipe for that.

Sweet and sour pineapple sauce 
 Serves 1

Ingredients: 

3/4 cup of frozen pineapple chunks
3/4 cup of water
2 Tbsp. of ketchup
1 Tbsp. of soy sauce
1 Tbsp. of Minute Maid lemonaide
1/2 Tbsp. sugar
1/2 tsp of corn starch


Instructions:

Put all the ingredients into a soup pot and cook it over medium low heat for 10 minutes. 

Mix the cornstarch with some of the liquid and mix until well combined and add back into the pot. When the sauce becomes thick - pull it off the heat and spoon generously over the crispy halibut.

Enjoy! 

Honey in a comb

I have had this locally made honey sitting in the cupboard for a while. 

It is still in the wax honeycomb. I love eating honey that is still in the wax. You get all the great sweetness of the honey along with the chewy wax. The wax ends up being like a piece of honey flavored gum that you chew until you squeeze every drop of flavor out of it.

My favorite way to eat it is smeared across a lightly buttered piece of toast.

Toast with honey, chopped apple and pineapple.

This apple was so pretty - It was a shame to cut it up((

But it also looked really delicious so I only hesitated for a moment.

I also had a big mug of tea.

This is the last day I have to clean before the workmen arrive at my door tomorrow morning - Yikes((

I was stuck staying off my feet because all the walking on graduation day aggravated my bum foot (( But it was well worth it :-)

Happy Memorial Day!

Breakfast fried rice

I was running a good streak with having kibble in the house.

And then I woke up this morning - open the food bin and there are only 3 lonely pieces of kibble. I shake the bin because maybe more kibble will magically appear????

No such luck. So, this morning the dogs and I had the same thing for breakfast. Breakfast fried rice.

The title of fried rice is not really accurate since there was no frying involved and I did not add in any green onions which are typically included in fried rice. (Remember onions are bad, bad things for dogs 'cause anemia is kind of a bad thing - or so I hear...)

I started with 1 cup of rice in two cups of water, one cup of frozen peas and several pieces of seasoned nori torn into small pieces in a sauce pan. I set everything to simmer away.

While the rice cooked I scrambled 3 whole eggs, 2 egg whites and 1 Tbsp. of soy milk in a pan.

I had some defrosted pineapple so I gave that a rough chop.

I layered the pineapple in the bottom of the bowls.

After the rice finished cooking, I added in 1 Tbsp. of soy sauce and 1/2 Tbsp. of oyster sauce. Then I portioned out the rice mixture into the bowls.

The next layer was the scrambled eggs and I mixed everything together.

The sweet and saltiness of this dish was a great combination.


The dogs were great fans of this dish - they gobbled down everything including the pineapple.

I also had a cup of tea but per usual I forgot to take a picture of it - because some trends are too good to break :-)

Happy Friday!!