One of my favorite things is a home-cooked meal made by someone else. I really like eating other people's cooking--the aji, the flavor, is so different from cook to cook--I'm excited to eat someone else's cooking. It's also such a good feeling to be on the receiving end of all that goes into a meal--the consideration and choice of what to serve, the marketing and all the preparation. I was catered-to by my daughter Karen when I stayed a week with her to babysit the first week she went back to work.
The first meal she made me was this Stir-Fried Pork & Eggplant. The recipe came from Cook's Illustrated The Best One Dish Suppers. It was delicious. Cook's Illustrated doesn't have the recipe online unless you pay for a subscription, but I found it posted by Elizabeth at Tastebook.com. Scroll down to the bottom of this post for the recipe. I haven't made this at home yet, so I don't have step-by-step photos this time, but I'll add them later.
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My granddaughter is growing so fast!
My granddaughter is growing so fast!
Rachel came to visit for Rick's 30th birthday.
That's me on the left. We have the same funny hairline, bald front, spiky, long top--and round face!
Gary's a bit of a baby hog. He likes to carry Rachel all around, just like he did with Rick and Karen when they were little. The grandparents on his side of the family are Obaachan and Ojiichan. Maybe he'll have to be Jichan since my dad is Grandpa (and our Ojiichan recently passed). Or maybe he'll be GG for Grandpa Gary. I think we'll let Rachel decide.
Mitchell's making us breakfast before heading off to see his old college teammate play against the 49ers. I love watching Mitchell watch football. He becomes a super-excited fan, jumping up, pacing, and yelling out. He's usually on the quiet-side and reserved, and I like seeing that side of him.
While Mitchell was at the game, we went a few yards out the front door and had some fun with the camera.
The next time I'll have to be sure to get some with Rachel and her daddy.
Take lots of photos.
You'll be glad you did.
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Stir-Fried Pork & Eggplant
Serves 4
Ingredients:
12 ounces pork tenderloin, julienne cut while partially frozen
1 teaspoon plus 2 1/2 tablespoons fish sauce
1 teaspoon plus 2 1/2 tablespoons soy sauce
2 tablespoons canned low-sodium chicken broth
2 teaspoons juice from 1 lime
2 1/2 tablespoons light brown sugar
1 teaspoon cornstarch
12 garlic cloves, minced (about 3 1/2 tablespoons)
2 teaspoons ground black pepper
3 1/2 tablespoons peanut or vegetable oil
1 pound eggplant, but into 3/4-inch wedges
1/2 cup loosely packed fresh cilantro leaves, chopped very coarse
1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar and cornstarch in measuring cup. Combine garlic, pepper and 1 tablespoon oil in a small bowl.
2. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until smoking; add half of the pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork.
3. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork.
4. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.
3. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork.
4. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.
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