Friday, May 30, 2014

Lunch Week 20: Pork Chop and Pickled Mustard Greens Over Rice

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Pork Chop and Pickled Mustard Greens Over Rice
Again, pressed for time this week. But I didn't want to go boring or low on flavor either. So I looked around my pantry and my freezer and came up with an idea. A hodge podge of ingredients over rice.

Here I have diced pork chops, pickled mustard greens, five spiced tofu, and chopped yu choy tips.
I cooked the ingredients in steps. First I seared the pork chops, then I added the spiced tofu and pickled mustard greens. Once cooked through, I added cooked soy sauce and allowed the ingredients to absorb the flavor. And finally, I added the chopped yu choy tips until it softened.
Some cooked white rice and ladle on the "stew". Lots of different textures and flavors. It was flavorful as well. The cooked soy sauce was key. If you're wondering what that is, well, it's basically leftover soy sauce and spices that I used to make soy sauce chicken. So it also has chicken flavor in it too. It's really delicious and just perfect over rice.

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