February 14, 2006
Bento box: pork with garlic and pepper, stir-fried Chinese broccoli, rice with furikake, container of sauce from the garlic & pepper pork
Extras: steamed bun with pork and beef filling (not GF), spam musubi, orange wedges (not pictured)
No cutie pie box today. I used a more basic bento box that I bought at my Asian supermarket. One advantage is that I can nuke the container if I feel like it - most pretty bento boxes are non-microwave-safe.
This was a quickie to fix this morning. I already had cooked rice in the fridge that I reheated before adding to the bento. I also pulled the pork with garlic & pepper from my freezer last night and nuked it this morning. The pork is a great 'freezer' recipe - just divide a big batch into portions and freeze them without the fried garlic on top.
PORK WITH GARLIC AND PEPPER
1 lb. pork tenderloin, thinly sliced
- Marinade -
2 tbsp. reduced sodium tamari
3/4 tsp. ground white pepper
1 tsp. tapioca flour
- Fried Garlic - (you can also use readymade fried garlic)
1/2 cup canola oil
1/2 cup garlic, chopped
- Sauce -
2 tbsp. oyster sauce
1 tbsp. reduced-sodium tamari
1/2 tsp. sugar
4 tbsp. chicken stock or water
- Put sliced pork into a bowl and add the marinade ingredients. Mix well, then let sit for 10 minutes.
- [If using prepared fried garlic, skip this step.] Heat oil in wok; add garlic and cook on high heat until garlic starts to turn brown. Turn down heat and keep stirring until garlic is crispy, 2-3 minutes. Remove garlic and drain on paper towels.
- Heat oil for deep frying in wok. Add the marinated pork and fry for 1 minute. Remove pork from oil.
- Heat empty wok. Add fried pork, oyster sauce, tamari, and sugar. Stir-fry quickly to combine.
- Add the chicken stock and stir-fry to combine for another 2 minutes, then turn off the heat.
- Before serving, sprinkle crispy garlic on top.
*Use gluten-free products.
© Cooking Cute