Tag Archives: chinese

Coconut Chili Vegetables

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This recipe was created spur of the moment, when I needed another dish to round out dinner – Chinese Grilled Pork and Fried Rice … even with all the chopped vegetables in the rice dish, we needed more greens.  This was so simple, and could easily be turned into a full meal by adding any protein you were inclined to add.  The best thing is the simplicity – throw it all in a pot!

1 cup coconut milk                               

1 tbsp sambal oelek

1 tbsp minced garlic

bok choy

chinese mushrooms

red onion

Heat coconut milk, garlic and sambal oelek just until boiling point – add onions.  When slightly tender stir in the rest of your vegetables and allow to simmer just until cooked through – being careful not to overcook them or they will lose their vibrancy and wilt.

Chinese Grilled Pork and Fried Rice

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It is May, which is usually when I would prefer to be grilling dinner, or doing anything that doesn’t involve a lot of chopping in the kitchen … however – such a rainy day I didn’t mind the chopping involved in any Chinese dinner!

PORK TENDERLOIN

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup hot and sweep bbq sauce

PORK:   In ziplock bag, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for at least 1 hour in fridge, but much better if left over night.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with hot and sweet bbq sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

RICE

4 tablespoons canola oil                                                     
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
2 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil

1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

RICE:  While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, and all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, push to the side of your wok or frypan, and pour beaten eggs  into a hot spot …. toss until cooked through, and toss with the rice/vegetable mixture.   Add the soy sauce, oyster sauce, and sesame oil.  Toss well until combined through and rice looks well coated.

Garnish with green onions and sesame seeds. Serve immediately.

If you are would like an additional vegetable dish to round out this meal check out my coconut chili bok choy!