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Taste of Belgium Giveaway 2 Winner


I asked last week of my subscribers…

What was your favorite childhood cereal and why?

It was the question to my Taste of Belgium GIveaway 2 in the series where I send you treats from Belgium.

It’s also my way of learning so much about you all, in return, and I enjoy most seeing so many of you take brain to blog and answer! I laughed so much and smirked a lot, and I thank you all for sharing your little slices of childhood.



Thanks Sparky for opening a door into your twisted Sugar Pops world. I’ll find a “Belgian” Raisin Bran-type cereal and send it your way! Please check back to your original comment for details on how to get in touch with me!

Always dishing,



Taste of Belgium Giveaway 2




The first Taste of Belgium Giveaway in May was a huge success, and the winners were and it’s time for another!

Thank you all for being so interactive with me here, and for keeping it a relatively sane forum on which to connect!

Taste of Belgium Giveaway 2 will be OPEN FOR ONE WEEK TO SUBSCRIBERS ONLY, and all you need to do is answer in the comments below this question:


What was your favorite childhood cereal and why?

There’s really no right or wrong answer, just like there’s no right or wrong cereal, and the length of your answer is up to you. The winner will be announced at the end of the one week, and will receive a box of the Belgian version of your winning cereal! Keep in mind there aren’t any crazy-colored cereals here in Belgium but the American “classics” are on the shelves here…

I’m looking forward to hearing your answers and how similar or different the winner finds their Belgian cereal twin!

Please be sure to subscribe to the site before entering your answer below!

Good luck everyone!

Always dishing,


P.S. Thank you to everyone who donates to this site. These giveaways are my way of giving back a little here and there!

Korean Bibimbap Recipe


Ahhhhh, Bibimbap, a dish that gives you just about the perfect bite of Korean goodness in every spoonful. “Bibim” means mixed and “bap” means rice, so literally this dish is called “mixed rice”. Mixed with what? That’s up to you. It will depend on what kind of veggies and/or meat you have handy in your kitchen.

If you’ve had bibimbap before, in a Korean restaurant, it may have been presented in a hot stone bowl so that you could hear the rice sizzling. I prefer to have my bibimbap served that way when I’m eating out, but at home I just make it old school the way my momz always made it.

I will share just exactly how she and I prepared it yesterday for Noah’s Dol. We kept it very simple (with no meat, because we were serving meat separately), keeping in mind what colors we wanted in the dish so our guests could feast with their eyes before scarfing it all down.

My mother and I were preparing enough bibimbap for 7 people, so we had an assembly line going…this photo is mid-assembly.


But the following recipe is designed for two people, so you will need two large bowls for serving.

~ ~ ~


2 cups cooked rice

3 stalks scallion

1 bunch of spinach, rinsed

1 carrot, peeled

½ zucchini

½ pound oyster mushrooms

4 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon Korean Dashida Beef Stock

1 teaspoon sugar

Olive oil, for cooking

Korean Chili Paste, to taste


2 eggs



1. Prepare your scallion (rinse and chop) and garlic (mince). Set aside.


2. Take your zucchini and slice into thin strips. I inherited my mother’s knife skills so I’m pretty handy with slicing veggies. If you don’t feel as confident, i’d recommend you invest in a quality mandoline (Japanese ones are best in my opinion).


3. Peel your carrot and grate using a mandoline (or by hand into matchstick-sized pieces). I used a mandoline this time, so you may not be able to see as clearly in the photo below that the carrots are grated. But when they’re sautéed later you will be see them separate into perfectly julienned pieces.


4. Take your oyster mushroom and tear them by hand into more pleasantly bite-sized pieces.

OysterMushroom5. Rinse your spinach, then follow my Korean Sesame Spinach Recipe. Set aside.

6. Pre-heat your wok or frying pan over a medium flame then add a tablespoon or so, of olive oil. Add your zucchini and sautée until they start looking limp (about 2 minutes) and salt/pepper, then add some of your garlic and sautée for 1 minute, then add some scallion and sautée for 1 minute.


Divide your zucchini equally into your bowls and set aside.

7.  Using the same pan add some more olive oil, then your oyster mushroom. Follow the same process as your zucchini. Keep your flame on medium at all times so that your veggies don’t lose too much “water” aka nutrients flavor.


Divide your oyster mushroom into your bowls, right next to the zucchini, leaving room for your other veggies.

8. Again, using the same pan, add oil and then your carrots. Again, follow the same process as you did with the zucchini and mushrooms. Add your finished carrots to your bowls.

9. Add your prepared spinach from Step 5 above, and your bowl should looking something like this:


Beautiful to the eye and perfection to the palate. But first…

10. Fry up an egg, as undercooked or overcooked as your tastes dictate. But traditionally, the egg that tops bibimbap tends to be medium-cooked sunny-side up.


11. Finally, add your rice and any Korean chili paste (if your guests are adventurously spicy) on top and serve. If you have any questions as to what kind of rice and preparation, etc. please check out my Momz Fried Rice Recipe for tips!

~ I prefer to serve the bibimbap just as it’s picture above so that my guests can see the love and care and “wtf is in this”. I then go around the table and add as much (or little) rice as they would each like. 

12. Mix everything in your bowl with a spoon. Beginners may have a little trouble and end up tossing veggies all over the place, so the key is to be gentle. Just be sure to mix well so that each spoonful that goes into your mouth has just a little bit of everything.

I’m actually drooling and wishing I had a bowl of this right now. By the way, be sure to use fresh steamed rice!


Always dishing, Jun


Korean Pickled Radish Kimchi Recipe

Korean Pickled Radish Plated

This is a continuation in the series of “banchan” (Korean side dish) recipes. We covered Korean Sesame Spinach in February, if you missed it. Today, we’re going with Korean radish kimchi.

Kimchi’s Korea’s national dish and a staple in every Korean home. It’s like kimchi is literally is stapled to your life if you grew up Korean. I’ll cover “shredded” kind my momz always made…



If you can’t find Korean radish, you can go with daikon radish which is easier to find.


Besides the coloring and size/shape, the Korean radish and daikon radish are different in their texture once pickled. Daikon is softer and a little less crunchy than the Korean radish once prepared. But my momz tells me it’s not a huge difference, so I recommend you use whichever you manage to procure.

At the store, try to pick a radish with not too much damage to the skin and with the greens attached (if you can’t find one with the greens attached it’s no biggie).

~ ~ ~


1 Korean or daikon radish

2 stalks scallion

2 tablespoons Korean Red Pepper Flakes

1 tablespoon salt

1 tablespoon Rice Vinegar (white vinegar is fine too)

1 teaspoon sugar

1 clove of garlic

½ teaspoon Korean Dashida Beef Stock



1. Wash and then peel your radish (potato peeler works fine). Slice your radish like you would a potato for potato chips, but thicker-cut. Then further slice the radish into matchstick-sized strips.


~ If you’re not confident in your knife skills, you can use a mandolin for this step.

2. Once your radish is all sliced into matchsticks, throw them in a large bowl and sprinkle your salt (mixing thoroughly). Set aside.RadishPrep

~ The salt will serve to tenderize the radish and remove any bitterness and excess water.

3. Wash and prep your scallion, then julienne into strips. Most Korean households will chop the scallion into small pieces, but my mother always went with julienned strips. Set aside.

4. Mince your garlic. Set aside.


5. Once your see the radish has “wilted” (10 minutes or so) it’s a sign that you can throw your radish in a colander and drain the excess water in the sink.

DrainedRadish6. Throw your radish back into your mixing bowl and add your vinegar, sugar, dashida beef stock, and your Korean red pepper flakes.


~ This recipe calls for 1 tablespoon of red pepper flakes, but my mother uses more as you can see in the photo above. You can omit the red pepper flakes if spice is not your thing. 

8. Add your scallion and garlic to the bowl.


9. Mix thoroughly, by hand preferably. Always by hand in my kitchen.

Mixed10. Plate and serve with rice and your favorite main dish be it meat or stew.

Korean Pickled Radish Plated


It’s been so long since I’ve had this dish, that I took down one whole plate yesterday with a heaping bowl of white rice. Yumm!

Always dishing,



Momz Korean Rice Cake Soup


Yesterday, my mother made us Korean Rice Cake Soup and it was warmth in our bellies and in our souls. In Korean it’s called Dduk Guk (떡국). Dduk / 떡 means “rice cake” and Guk / 국 means “soup”. Rice Cake Soup.

So it’s a very literal naming of a very traditional dish that used to be prepared primarily on the Korean Lunar New Year. I say “used to be”, because Dduk Guk used be a once a year thing “back then” according to my mother. “Back then” when food was never found in excess and Dduk Guk was considered more of a specialty, as opposed to now where it’s on every Korean restaurant menu.

~ If you’re ever in New York City hung over the morning after NYE partying, get yourself to Koreatown on West 32nd Street. There are a few restaurants every year offering free (yes FREE) Dduk Guk for Koreans and non-Koreans alike!

You’ll find variations of this recipe across the Korean community, but this one I’m sharing here (my momz recipe) is one of the simplest! If you have a Korean / Asian supermarket near you, you should be able to procure your sliced rice cake in the frozen section (they usually come in 2 lb. bags!)



My mother, bless her soul forever and ever, brought me a whole freezer drawerful of sliced rice cake on this trip to Belgium. I am a happy little Korean, for sure.


~ ~ ~


8 – 10 cups of cold water

1 pound sliced rice cake

½ pound ribeye or flank steak

2 egg whites (beaten, add a little salt)

2 egg yolks (beaten, add a little salt)

2 stalks of scallion

2 sheets of roasted seaweed Roasted Seaweed


Sesame oil (or olive oil)



1. Thaw your sliced rice cake. Always thaw your rice cake completely, otherwise you will have very mushy blobs of rice goo by the end of cooking. Once thawed, soak your sliced rice cake in a bowl of water (5-10 minutes) so that they cook more evenly later.

2. Prepare our scallion by washing, cutting off a bit from each end, and chopping into one-inch pieces.


3. Slice your beef into bite-sized strips and set aside.


4. Heat a small frying pan and add oil. Lowering your flame to low, add your beaten egg whites. After one minute, flip and let cook on the other side for one minute. Remove from pan and set aside.

5. Repeat the above step for the beaten egg yolks. Let them cool.


5. Grab a big ass pot and pre-heat over a medium flame. Add 2 tablespoons of your oil and then add your sliced beef. Salt/pepper your beef. Sautée for 3-5 minutes until cooked through then add your cold water. Add salt/pepper to taste.


6. While you’re waiting for your soup to come to boil, your eggs should have cooled down by now so you can slice them into strips. I recommend “rolling” them before slicing, so you can keep everything tidy!


7. Grab your sheets of seaweed and ball them up in your hands, crushing and crumbling them into small bits and pieces.

Shredded Seaweed

8. When your soup has come to a boil, add your sliced rice cake and bring to a boil (and wait until your rice cakes begin to float to the top). Your soup will turn a beautiful milky white.

9. Add your scallion when your rice cakes begin floating to the top (should take approximately 5 minutes). You can taste-test one of your rice cakes…should be more than al dente, chewy and not too mushy!Korean


9. Leave on the stove for one more minute before serving in a deep bowl. Throw the seaweed, white and yellow strips of egg on top (so pretty) and serve!



~ Good news, if you don’t have the time to deal with separating egg whites and yolks, etc. you can always just beat them together in the same bowl and then add the mixture to your pot at the same time as your scallion.

I hope you’ll try this recipe, and see what all the Korean loving is all about!

Always dishing,





7 Ideas in Salad


“7 Ideas in Salad” aka things more exciting than last night’s Big Brother Canada episode…

I realize it must be hard to come up with a sixty-minute show when there are 24 hours of live feeds going on, but last night’s episode was a complete fail. I’d ask for my money back, but I watched it for free on YouTube so…

It’s still way early in the season so we’ll see how things progress.

Update, Aug. 13, 2013: I’d take BB Canada Season One over BB15 any day of any season. The ugly side of Americans is uglier than that of Canadians so far. 

But for now, and in response to a request through My Facebook Page, I am sharing some ideas for salads not Caesar or Chef or “usual” for that matter. I’m a savory and sweet and sour kind of girl when it comes to my salads, and I’ll always use what’s fresh in my kitchen at the time.

All salads contain lettuce even if you can’t see it, because I tend to bury my lettuce with all the other goodness!

1. Tuna and Then Some, Salad

Starting clockwise from 12 o’clock: Grated Carrot, Cucumber, Hard Boiled Egg, Roasted Peppers, Homemade Tuna Salad, Mango


2. Meat Loaf and Then Some, Salad:

Starting clockwise from 12 o’clock: Corn, Tomatoes, Red Onion, Grated Carrots, Dried Cranberries, Hard Boiled Eggs, Homemade Meat Loaf, Sliced Radish, Bleu Cheese


3. Chicken Filet and Then Some, Salad:

Starting clockwise from 12 o’clock: Kiwi, Grated Carrots, Sliced Chicken Filet (store-bought cold cut slices), Cucumber, Tomatoes, Grated Gruyere Cheese, Chopped Scallion, Croutons


4. Chicken Salad and Then Some, Salad:

Starting clockwise from 12 o’clock: Homemade Chicken Salad (with raisins), Sliced Radish, Cheddar Cheese, Tomatoes, Sliced Plum


5. Kielbasa and Then Some, Salad:

Starting clockwise from 12 o’clock: Sliced Apples, Polish Kielbasa (store-bought and sliced), Sliced Pickles, Sliced Endive, Tomatoes, Green Grapes, Grated Carrots, Grated Mozzarella


6. Shrimp Salad and Then Some, Salad:

Starting clockwise from 12 o’clock: Homemade Shrimp Salad, Grated Carrots, Sliced Radish, Bleu Cheese, Tomatoes, Sliced Pickles, Hard Boiled Eggs


7. Where’s The Meat Salad:

Starting clockwise from 12 o’clock: Sliced Red Cabbage, Cauliflower, Broccoli, Red Onion, Tomatoes, Grated Carrots, Radish, Sliced Nectarine, Chopped Scallion



~ I do have more salads, not as many as I have shoes but really the salad combinations are endless!

Always dishing,





Momz Fried Rice Recipe

Finished Fried Rice

Momz fried rice never had any soy sauce in it, but it did have potatoes. Potatoes in fried rice?! Yes. And once you’ve had momz fried rice you will never look at potatoes the same way again.

Finished Fried Rice

There are lots of different kinds of fried rice, with soy sauce or not and with all kinds of veggies and meats and eggs or not. I live on (and stand by) Japanese rice in general, and for fried rice, specifically either Kokuho Rose or Nishiki brands. I do love other kids of rice, basmati and jasmine and long-grain wildness, but I grew up on Japanese rice (or “sushi rice”). Japanese rice is a short-grain rice and is on the stickier side of the world of rice, and this recipe calls for it.

If you are serious about Japanese rice like I am, and you own a rice cooker, then you can skip to the ingredients. If you are new to to it, and you’ll be making your rice on the stove top you should know:

– 1 cup of dried rice will yield two cups of cooked rice, roughly.

– You should always give your rice a good “washing”, at least twice, to remove excess starch and such. You can use a sieve if you’re scared of losing rice in the washing process.

– Per 1 cup of dried rice you will add 1½ cups water, for cooking.

– If you have time, let your rice soak in the water for 10 minutes. The rice absorb the water, helping it to cook more evenly. Then you can throw a lid on your pot of rice (and water) on the stove top.

– Your flame should be on HIGH just until your your rice is boiling, and then knock it down to a low flame for 5-7 minutes.

– Do not open the lid on your pot while your rice is cooking. Your rice will hate you for it. Fight the urge.

– At the end of your 5-7 minutes open the lid and check your rice. If the rice is too dry (or almost burning) then add a little water and stir and cook for a couple of minutes on the low flame, covered. If it’s too watery, then stir and raise your flame a bit and leave on the stove top a couple of minutes, uncovered.

– When your rice is cooked to what you consider perfection, take it off the flame and leave covered for 5 minutes.

~ ~ ~


4 cups cooked rice

2 eggs (beaten)

2 carrots (diced into bite-sized pieces)

2 potatoes (diced into bite-sized pieces)

2 stalks of scallion (chopped)

½ onion (diced into bite-sized pieces)


Vegetable or canola oil



1. Pre-heat your big ass pan / wok over a medium flame before adding about 3 tablespoons or so, of your oil.

2. Once your oil is heated, add your carrots and sautée for 3 minutes. Then add your potatoes and sautée for 3 minutes. Add a dash of salt/pepper.

3. By this time, your carrots and potatoes should be equally tender enough to add your onions and sautée for 3 minutes.



~ Sometimes I prepare all my veggies ahead of time and set aside until meal time. That’s the beauty of fried rice, it’s a dish that can be made up entirely of “leftovers” aka put together last minute.


4. Once your veggies are tender, push them out to the perimeter of your pan and add your beaten eggs right in the middle and begin “scrambling”.



Try your best to cook your scrambled eggs so that it’s separate from the veggies. Don’t beat yourself up (unless you’re into that) if some of your veggies end up in the eggs. It all ends up in your tummy anyway. 

6. Add your rice to the pan and stir-fry for 3 minutes. Add salt/pepper to taste before throwing in your chopped scallion. FriedRiceisReady7. Turn off your flame (which should have been on medium the entire time) and serve it up. Enjoy!

Always dishing,




Korean Veggie Tempura Recipe


Korean Veggie Tempura. It’s great for after a night of drinking. Or not drinking, really, everyone should have these in their lives every once in a while. And today was our every once in a while. I just made these today. Yum!

And are these different from Japanese Veggie Tempura? Yes, and not just because the person making it is Korean or Japanese. Korean Veggie Tempura is always fried in “bunches” of veggies, as opposed to Japanese Veggie Tempura, which is usually fried in individual veggie pieces. And with Japanese Tempura, you’ll notice, it’s usually served fried in panko breadcrumbs. We’re using a batter, and not breadcrumbs, in this recipe. We Koreans love our batter! And this particular recipe is from my mother’s kitchen, therefore my kitchen now.

If you’re new to, or just plain scared of deep frying, just be sure to keep water away from your frying oil. Most frying “accidents” happen because of wayward water in the form of droplets or splashed making their way into frying oil. Not pretty.

But fear not deep frying, just use extra precaution!

~ ~ ~


2 cups flour

1½ cups cold water

2 eggs

3 tablespoons potato starch (or corn starch if that’s what’s handy)

Salt / pepper


2 carrots (peeled, sliced in French fry strips)

2 potatoes (peeled, sliced in French fry strips)

1 large onion (sliced)

½ pound string beans (ends cut)

Vegetable oil for frying



1. Prepare all your vegetables and set aside.


2. If you are using a deep fryer, you can pre-heat now.

~ My mother never believed in too many “machines” in our kitchen, so she always used an old fashioned frying pan for frying. A big ass one.

3. If you also choose to use a frying pan, be sure to heat the pan over a medium-high first before adding your frying oil. Fill your pan two-thirds full of oil, leaving yourself some room in the pan so there’s no overflow of hot oil later while you’re mid-fry. Leave your oil to heat over the medium-high flame.

~ It’s important not to mess with your heat source during frying aka leave your flame medium-high the entire frying time. Changing temperatures will result in creepy fried foods neither crispy nor chewy just creepy.

4. While your oil is heating, make your batter. Toss your flour, cold water, eggs and starch, a dash of salt and pepper, and get your whisk on!

~ I’ve mentioned this in my Korean Pajeon / Pancake Recipe, but in case you’re wondering, the starch will give the fried batter texture and chewiness (as opposed to pancake batter texture).

5. When your oil is hot (you can test by dropping a little batter into the pan…the drop should fall to the bottom of the pan and then rise right away on its way to death by frying) add your veggies to the batter.

VeggiesInBatter6. Using a large serving spoon as support, pile on to the spoon a couple of pieces of each veggie. Just imagine what your perfect bite would be, and be sure to have the proportion of the potato and onion, carrot and string beans in each piece of tempura you fry.

OnePieceIf you’re not comfortable with using a pair of chopsticks to grab your veggies like I did, feel free to use what works for you. You’ll need to be comfortable deep frying with whichever tool you use, so you make less mess and more edible food. 

7. Add your spoonful of batter and veggies straight into the hot oil. It should begin frying just like this:


8. Don’t rush. Rushing results in splatters of oil and batter and a miserable you. Take your time, just keep track of your tempura pieces so you know which have been frying longer than others.

~ The coloring of the tempura pieces as they fry will be the best indicator of which have been frying longer than others.


9. When your tempura pieces are golden brown remove each piece one by one gently shaking as much oil off them as possible before throwing them in a paper towel-lined colander for further draining.

~ If you cut one of the tempura pieces down the middle you will see this cross section (crispy on the outside, chewy on the inside and perfectly fried veggies):


~ Be sure to then remove all the little itty-bitty fried droplets of batter at this point, so they don’t burn during the second round of frying.


10. Serve up your Korean Veggie Tempura with your favorite dipping sauce. Of course, if you’d like, you can prepare in advance the sauce you see here in the photo.

finaltempuraEnjoy! And please let me know if you share my love for frying. I’d love to hear that some of you have tried this recipe!

Always dishing,


To Dip or Not To Dip Sauce Recipe


To dip or not to dip sauce, is it ever really a question?! Dip!!!

There’s nothing more disappointing than getting “dippable” food served with a sad dipping sauce. I’m going to share with you a tried and true Korean dipping sauce that I grew up on. And the exact combination of ingredients in this sauce will have everyone begging you to tell them, “What’s in this?” because it’s happened to me countless times.

I told momz I’d be sharing this recipe and she was thrilled, and even blushed (from what I could see on Skype):

~ ~ ~


¼ cup soy sauce

½ tbsp white or rice vinegar (whichever you have handy)

2 tsp sugar

2 tsp Korean Red Pepper Flakes

1 teaspoon Korean Dashida Beef Stock

1 tsp sesame oil

1 stalk scallion (chopped)

1 clove garlic, (crushed and/or minced)



1. In a small mixing bowl, add everything but your soy sauce and vinegar. I always do this so I know I’m not forgetting anything (don’t judge, my brain is not the same since having a baby).


2. Add your soy sauce and vinegar and mix everything in your bowl with love, taste and adjust as needed, and serve!



~ This sauce is amazing with all kinds of favorite fried Asian starters, and also with Korean Pajeon / Korean Pancake (recipe here). You can also use as a marinade, or over a pan-fried fish even. But I use it strictly as a dipping sauce, because it’s an unwritten rule of mine never to use dipping sauces as marinade. But don’t me. Do what you wish!

I hope many of you will try this and report back. Your tummies will thank me.

Always dishing,


~ ~ ~

Spicy Ass Korean Pork


Spicy Ass Korean Pork. Unofficially this is what we’re calling it.

Officially, the dish is called “Jeyook Bokkeum (제육볶음). “Jeyook”/ 제육 means “pork” and “Bokkeum” / 볶음 means stir-fry, so in Korean this dish is literally translated as Pork Stir-fry. Misleading, really, because there’s no mention of the spice involved! And by spice, I mean the kind of heat you feel moving through your digestive system the next day, hopefully in “private”.

But believe me when I say it’s worth it, especially if you’re a fan of spicy food to begin with. Every Korean household has their different way of preparing this dish, but the spicy bottom-line is:

No pain, no gain, so let’s put your grown-up palette to the test!

~ ~ ~


1 pound pork belly (any cut works, really)

2 stalks of scallion (chopped in thirds)

1 carrot (thinly sliced)

½ large onion (thinly sliced)

½ cup warm water

4-6 tablespoons Korean Chili Paste

2 tablespoons sugar

2 tablespoons soy sauce

1 tablespoon ginger (minced)

2 cloves garlic (minced)

2 tablespoon olive / vegetable oil



1. Prepare all your vegetables and set aside.


~ Keep in mind carrots should be sliced as uniformly as possible but they don’t need to be perfect. The pork is the star in this dish, which is also what ginger is for. Ginger is a natural meat tenderizer (has an enzyme that breaks down protein, perfect for stir-frying meat!)

2. Grab a large mixing bowl of your choice and pour your warm water in it, along with your Korean Chili Paste. Work the chili paste with a wooden spoon to ensure it melts and there are no chunks.


~ After soy sauce, Korean Chili Paste is the next biggest staple in Korean cooking.


3. Add the sugar, soy sauce, ginger and garlic to your bowl and mix thoroughly. (If you opted out of the water, then add everything together for the marinade and mix thoroughly.) Set aside.

This marinade is also great with chicken and seafood, not so much beef though.

4. Take your pork belly and slice into bite-sized pieces. If you end up going with pork shoulder or loin, do the same. If you have a Korean supermarket nearby, you will see they sell very thinly-sliced pork specifically for this dish. But as long as you have a good cut of pork with some marbling aka fat, you’ll be fine!


5. Add the pork to your mixing bowl of marinade. It should look both stunning and scary like this:

SpicyPorkYou can make larger quantities and freeze portions for future meals. I usually prepare enough for three meals in double storage bags. Without the carrots, onion and scallion. So easy!


~ I recommend letting the marinade work its magic with the pork for at least three hours, best over-night, if you can.

6. Pre-heat your wok / stir-fy pan over a medium-high flame, then add your oil, and let your oil heat as well.

7. Pour your pork and marinade into your hot pan and stir-fry for 7-10 minutes. Then add your carrots and onions and stir-fry for another 7-10 minutes. Add your scallion last, turning the flame off when the scallion begins to wilt.

8. Serve with rice (white or brown, though my weakness is white rice). If you have some romaine lettuce, you may want to try a delicious wrap of lettuce and a spoonful of rice and some of the pork. Heaven!




Always dishing,


~ ~ ~