Asian Pork Chops


2 pork chops, bone-in
1 teaspoon Chinese five-spice powder
1/4 cup sesame oil
2 cloves garlic, minced
1 tablespoon cilantro leaves, roughly chopped
1 teaspoon nam pla (fish sauce)
1/4 teaspoon crushed red pepper flakes
1 tablespoon peanut oil


Mix all the ingredients together except the pork.
Rub the mixture into the meat then place it in a sealed container and let it marinate for several hours.

Heat the oil in a hot pan. Remove the pork chops from the marinade and place in the pan to sear for 3 minutes on each side, until browned.
Transfer to the oven, sprinkle over the remaining marinade and bake at 375 for 15-20 minutes.

Stir-Fry Bok Choy And Vegetables


4 cups chopped bok choy, washed and dried in a salad spinner
1 carrot, peeled and sliced thinly on the diagonal
1 onion, cut into 1-inch pieces
1 medium bell pepper, cut into 1-inch pieces
4 oz can of water chestnuts, drained
1 tablespoon peanut oil

2 tablespoons oyster sauce
2 tablespoons sweet soy sauce
2 tablespoons fish sauce
2 tablespoons Asian chili sauce
2 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon cornstarch


Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.

Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.

Add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry for 1-2 minutes, or until pan/wok starts to become dry.
Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
To serve, lift out the bok choy and place it on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately.