Monday, July 11, 2011

Pork Fried Rice

Week 7 of my CSA came with a great bonus - eggs and pork! For the last several weeks, my CSA has been sold out of their eggs. This week I was able to get two dozen eggs from free range, organically fed, Montessori educated chickens. They are a thing of beauty.

The other great bonus is a local farmer will now offer pork, poultry and goat products (soap, lotion, cheese) every week at our CSA pickup. This week, I picked up some goat cheese, pork ribs and pork chops.

It is so nice to see all the produce and now have options for meat so I can go home and just throw a meal together, like this one:

I used the carrots, bok choy, pork, onion, garlic and eggs in this dish and it was yummy. So yummy I was mad there was only enough left overs for one day and that went to The Good Husband.

I used brown rice in this dish, hence the reason the photo is so brown. I also need to start making and freezing bags of rice since brown rice takes so long to cook. We would have been able to eat a whole lot sooner, if I had premade rice.

Another tip with making stir fry is to have all the ingredients chopped, measured and ready to go since the cooking time is so fast. There is no time to cut the carrots while the pork cooks. So have everything ready to go and just dump in the wok.

Ingredients:
3/4 pound pork chops, cubed
1/3 cup vegetable oil
2 eggs, lightly beaten
1 small onion, finely diced
1 tablespoon finely diced ginger
2-3 cloves garlic, diced
2-3 small carrots, peeled and diced
3-4 heads baby bok choy, chopped
1 cup frozen peas
2 teaspoons white sugar
2 tablespoons hoisin sauce
2 tablespoons light soy sauce
1 tablespoon malt vinegar
1/4 teaspoon sesame oil
2 cups cooked rice

Directions:
~Heat half the oil in a hot wok until surface seems to shimmer slightly and stir-fry onion and ginger for 30 seconds. Add carrots and garlic and stir-fry for 1 minute. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for another 1 minute. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Add bok choy and peas and cook for another few minutes. Add the cooked rice and cook until heated through.

~Make a well in the center of the wok and add the rest of the oil. Add the beaten eggs and stir until eggs are scrambled. Once the eggs are cooked, stir to combine them in the rest of the dish.

recipe modified from this one

2 comments:

John said...

The pork industry defends horrendous cruelty to animals -- factory farmers keep breeding pigs locked in two-foot-wide crates where the pigs can’t even turn around for nearly their entire lives. Eight states have passed laws against this type of animal abuse, yet groups like the National Pork Producers Council still support it.

More info at this link: http://www.humanesociety.org/news/press_releases/2010/12/smithfield_pigs_121510.html

The Good Wife said...

Thank you for the comment John. There is no doubt that factory farming is very cruel to the animals and there needs to be stronger laws in place to ensure the safety of the environment and animals.

This is the main reason I support using local and humane sources for meat. The farm that I get our pork from, and the separate one for our beef, takes pride in treating their animals in a humane way. I can, at any time, visit their farms and see how the animals are doing. None of these animals are kept in cages, without access to grass/pasture and sunlight.

I think an important part of eating well is knowing where your food comes from and being educated on how things might be done differently.

Thank you for your comment.