This weekend has been pretty chill (finally), so I decided to use all the beautiful veggies that i got from farm fresh to you, and accompany them with some pork and wings.
Slow cooker pork tenderloin
1 lb of pork tenderloin
2 tbsps of soy sauce
1 tbsp of worcestershire sauce
2 tbsps of mirin
1 tbsp of olive oil
Juice of 1 lemon (reserve the zest)
1.5 tsp each of yellow mustard and grainy mustard
5 cloves of garlic (halved)
1/4 of onion (sliced)
Pinch of mixed herbs
6 thai chill (optional)
Put everything into the slow cooker (except lemon zest). Cook in low for 3 hours. Turn it over mid way.
Garnish with lemon zest when it’s done
Baked curry chicken wings
4 tbsps of curry paste (I have none, so I used the Japanese curry cube and mix into paste)
1 lb of wings
1 tsp of paprika
1/3 of onion
Marinade the wings in the curry paste overnight.
Preheat the oven at 375F.
On the baking sheet, line up the onion and add the wings on top. Season with salt and top with paprika.
Bake them for 30 mins and broil for another 5 mins.
Stir fry mushrooms with zucchini and peppers
2 big oyster mushrooms (sliced)
1 bag of brown cap mushrooms
1 zucchini (sliced)
1 small red and yellow pepper (sliced)
3 cloves of garlic (thinly sliced)
3 tbsps of vermouth
In a big pan over high heat, add 2 tbsps of olive oil. Add garlic and oyster mushrooms. Cook for 4 mins, season with salt and pepper.
Add zucchini and brown cap mushrooms. Cook for another 5 mins and deglaze with vermouth. Add a pinch of oregano or any herbs you have on hand.
Cook until most of the liquid is evaporated, add sliced peppers. Season with salt and pepper and cook for another 2 mins.
Easy peasy broccoli
1 head of broccoli (cut into 1/8 inch pieces)
1 red pepper (small diced)
3 cloves of garlic (chopped finely)
2 tbsps of chicken broth
3 tbsps of sliced almonds
In a pan, add 2 tbsps of sesame oil over high heat.
Add garlic and stir for 30 seconds or until fragrant. Add broccoli, salt and pepper, cook until you see some brown bits, about 3 mins. Add chicken broth and cook until its tender. Turn off the heat, add red pepper and sliced almonds. Season with more salt and pepper.
Braised chinese greens
1 lb of baby bak choi
1 cup of chicken broth
1 tbsp of xo sauce
1 tsp of chili oil
In a saute pan, add chicken broth, xo sauce and chili oil. Bring to a boil, and cook all the green. 1 layer at a time. About 3 mins each batch.
Cook all the greens, then reduce the sauce.
Duck's Kitchen 