A particularly good pork GOPM
Made it this evening. Layers, from bottom to top, in a 2-qt cast-iron Dutch oven:
6 scallions, white and green parts, sliced
1/2 c. converted rice
2 Tbsp chicken stock or water
8 oz boneless pork loin chop, trimmed of fat and cut into bite-size pieces
salt and pepper
Chinese 5-spice powder
crushed red pepper flakes
4 cloves garlic, minced
4 large domestic white mushrooms, sliced
1 green bell pepper, cut into 1″ squares
1 yellow crookneck squash, coarsely chopped
the thick part of fresh fennel fronds, sliced
3/4 c chopped Italian parsley
2 baby bok choy, sliced
Whisk together and pour over the top:
2 Tbsp Bragg’s vinaigrette
1 Tbsp soy sauce
good dash of fish sauce
juice of 1 lime
2 tsp toasted sesame oil
2 Tbsp grated fresh ginger
1 tsp Dijon mustard
Cover, roast at 450ºF for 45 minutes, and serve.
I particularly liked the different textures and mouth feels: soft from the mushrooms and green peppers, a little crunch from the squash and fennel fronds.
Just made up of what was on hand. The layering technique works well with the “oh, that looks good—I’ll add some of that” approach to cooking.
I bet the same recipe would work well with tempeh in lieu of pork.