Theme by nostrich.
Listen, the thing about cooking is that occasionally, you hit the wall on what to make. Sometimes, you’re left with things that you’ve already tackled, and ingredients that have been repurposed. To that, I say this: so what. Throwing in as little as one variable into the mix turns the whole dish around. Take, for example, this asian style pork chop dish.
If you didn’t notice before, I went through a big leek phase, and had plenty on hand. And without an onion, which the dish normally calls for, what better substitute to use than it’s fancy cousin. Leeks capture the best parts of both regular onions and scallions. It’s not as strong or over powering as its white, red, and yellow brethren, but it’s got a nice mellow, smooth flavor that is reminiscent. It’s got the brightness of scallion, without the lengthy bitter aftertaste. When pan fried, it becomes a little sweet, which mixed well with the saltiness of the soy and oyster sauce chops.
And what dish isn’t complete without potatoes. Red potatoes add in a great layer of extra texture, which sops up the sauce beautifully. I choose brown rice to not overload the starches too much. I find that the red is the creamier of the spuds, and adds tons to sauce-rich dishes like this. I would go as far to say that it can support the meal without rice. But I think there’s some unspoken rule in Chinese cuisine that says that’s sacrilege.