And I Can Cook, Too

Sunday, March 26, 2006

Mar. 16, 2006

Fortune, Cookie?
Last night my husband took me out on a date to our favorite little Chinese place, Pah Ke’s. Over tea, Chow Funn, Choy Sum in Oyster Sauce, Sizzling Scallops with Fried Spinach, and Minced Pork with Hoisin in Lettuce Cups, we talked about our separation and whether we thought it was temporary. We talked about our marriage counseling and if we thought it was helping. We talked about moving to the mainland and wondered if it was a good decision. I’d like to say that mostly we talked about the Minced Pork with Hoisin in Lettuce Cups, but that would be a lie.

Minced Pork with Hoisin in Lettuce Cups

2 tbsp. peanut oil
½ lb. Lean Pork, minced
¼ c. Water Chestnuts, minced
1 tbsp. Garlic, minced
1 tbsp. Ginger, minced
2 tbsp. Green Onion, green and white parts, minced
1 tbsp. Soy Sauce
2 tsp. Sesame Oil
2-3 tbsp. Hoisin, divided
Salt and Pepper to taste

1 head Butter Lettuce, rinsed and leaves separated

In a heavy bottom skillet or wok, heat the peanut oil. Add the pork and sauté over medium heat until cooked through, about 10 minutes. Remove the pork from the pan, draining all but one tablespoon of fat in the pan. Add the water chestnuts, and green onion, and sauté for two minutes. Add the garlic and ginger and cook for one minute more. Add the soy sauce, and allow to reduce until the pan is almost dry. Add the hoisin, one tablespoon at a time, and allow to reduce till the pan is almost dry. Taste after each addition, and add more hoisin according to taste. Add the sesame oil and stir to coat. Salt and pepper to taste.

Serve the pork spooned into small, rounded lettuce leaves. Try to avoid serious conversation.


  • At 12:55 PM, Anonymous Lora said…

    Keep blogging, girlie! I'm eating every morsel!

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