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A page out of mom’s cookbook, a simple pan sauteed dish. I browned the chops with a little salt and pepper, took off the heat to cut into strips. I tossed back in along with chopped onions, and poured on some soy and oyster sauce, and ketchup, which gives the dish a great sweetness. Pouring in a little water created a nice sauce which I cooked out to thicken it up without the need for added starches. Mom would normally also use dark and mushroom soy sauce, and extra sugar, none of which I had on hand.
I served this over basmati rice, which is also a new addition in my kitchen. Normally choosing brown or Carolina long-grain because they’re cheaper, Sam bought this when we went grocery shopping in support of my culinary experiments: and it paid off. Basmati is much lighter, fluffier, and brighter taste to it. I’ll be sure to spend the extra couple bucks for improved taste in the future.