Wosie Woks.

I decided to try and clean out some of the meat in the downstairs freezer. I found pork loins. I put them in my new Microwave/Convection Combo Oven and figured out how to "Custom Defrost." The meat was still slightly frozen when I was done. Perfect for thin slicing. Which I did.


Here's my mise en place.
I have thinly sliced pork in the pink bowl, marinating in minced garlic and ginger root, along with some soy sauce, teriyaki sauce, honey, tamari high octane soy sauce, sugar, salt and pepper.

Then I coarsed chopped onions.

I found the Jasmati Rice yesterday at my irregular groshery shtore.

Let's not forget the shrooms- sliced portabellas.

Then I rolled/cut carrots.

The pepper is from out of my garden.

The green beens are from Food Lion, my regular groshery shtore.

I poured Jasmati Rice, an American Long Grain, INto the salted and buttered water. I cooked it for about 20 minutes, covered, adding water to it, then some more buttah.

Littlest Hawthorne said this was the best rice he'd ever had.

Here's the finished rice.

It was very good. And, like I said, Littlest Hawthorne loved it.

Here's everything ready to go INto my wok.










I started with the Portabello mushrooms. Do not salt them. That will bring out the water and will steam them. Just saute. You can add salt at the end.

Next, I lightly sauted my onions and peppers.










Here, I've already sauted the carrots and green beans together, since they cook basically the same amount of time. Now, I'm actually pouring water into the wok. You can see the cup at the top left. This causes the veggies to steam and finishes cooking them a bit quicker. Just a little trick I learned from watching the cooks in the kitchen at China King.











My pork is nicely browning. I threw in some more sliced garlic and ginger to flavor my oil. It took about 4 separate batches to cook the pork. You never want to dump it all in at once. It lowers the temperature too much and doesn't get the meat nice and brown and seared.








Now, I've added everything back to the wok to heat up.














Here's some cornstarch on the left and beef stock on the right which Imonna mix together. Now, what did Sandy say was the difference between stock and broth again? One just has the bones and the other has the whole cow? Which is which?
Clearly, I'm not the smartest thing on the block.

Lastly, I'm pouring the cornstarch/stock mixture INto my wok to make a nice thick, rich, and delishush shauce.

Can't you just see the flavor?

Here are the final plated dishes. This was a lovely meal, enjoyed by all.