Riz Frit

Most of my recipes are done on weekends, when I can spend the day (and daylight) shopping, prepping, photographing and such at leisure. But there's at least 15 other meals that don't fit into those two, all too short days. 

Fried Rice is great for weeknights, as all the components cook up quite quickly. The trick is to get your Mise en Place on point, as working with a wok can go very wrong if you're not ready. 

I used the Fried Rice recipe from Peter Meehan's Lucky Peach Presents: 101 Easy Asian Recipes. I also got to break in the flat bottomed wok my sister gifted for Christmas. Since I like to pretend I'm healthy 5 days a week, I subbed Trader Joe's Riced Cauliflower for actual rice. 

Ssämday

I find when I cook asian dishes, I can never make just one, and I usually go on a spree. So here we are, another weekend of cooking from Lucky Peach! Once again, from Peter Meehan's "101 Easy Asian Recipes" I made the Red Roast Pork. Then I did a small Bo Ssäm spread a la David Chang's Momofuku. 

The pork was marinated in a mix of Chinese 5 Spice, Hoisin Sauce, Soy Sauce and Honey. Then it was cooked in my oft used dutch oven for the afternoon at low heat. 

Sides and sauces for the spread included David Chang's Scallion & Ginger sauce, Ssäm sauce, some very bubbly kimchi from Vermont, cucumbers and butter lettuce. 

Hopefully I'm not jinxing myself by saying this but I think I'm going to make Char Siu Bao with the leftover pork.