We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.
Today my husband and I had Hot & Sour Chinese Eggplant for lunch along with Pan-fried Spicy Pork Chops over steamed rice. We just devour this so much. Even the kids would eat the pork-chops with us over dinner. I just have to ease out on the spices to make a milder taste for the kids though. I try to replicate most of the foods we've eaten out at home. I would research online and find the closest match to what we've eaten. That way it's home-made, and I have control over the use of ingredients. BTW, the pictures I used here are not mine. I used the pictures from the site where I got the recipes instead. So you have a better picture of the dishes.
My son requested for his favorite Lunchables today to school. I was supposed to make Tuna-melt sandwich for him, but he opted for his favorite. So I gave in, since it's been a week since he had his last. He brought in peach slices and juice pouch with him.
I say brown-bagging for my picky eater is a real challenge. But I'm not giving up coz it's my only way to make him eat healthier foods to school. I'm still in search though for a variety of kiddie lunch ideas that would be appealing for him. So if you have ideas to suggest, please help me out by leaving a comment on this page. I would highly appreciate it. See you tomorrow :o)
Hot and Sour Chinese Eggplant (by Allrecipe.com)
Ingredients:
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2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
Directions:
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1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
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| 1. | Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels. |
| 2. | In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside. |
| 3. | Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Pan-Fried Spicy Pork-chops
Ingredients:
5 thin sliced pork chops
1 chilli, deseeded
1 spring onion (shallot), chopped
1 tsp cooking rice wine
1/4 tsp five-spice powder (available at Asian store)
1/2 tsp pepper salt powder (available at Asian store)
a handful of cornflour, for oating
lettuce, for garnish
Marinade:
2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp salt
1 1/2 tsp cooking rice wine
2 Tbsp water
1/2 tsp cornflour
1/2 tsp freshly grated ginger sauce
Pepper, to taste
Sesame, to taste
- Rinse pork chops and pat dry with paper towels. Tenderize with the back of a chopper. Marinate for 30 minutes.
- Heat 2 tablespoons of oil in a frying pan. Lightly coat both sides of pork chops with cornflour, removing excess flour. Fry both sides until brown and cooked.
- Push pork chops to the edges of frying pan. Add a bit oil in the center (see picture shown) and sauté spring onion, chilli and five-spice powder until aromatic. Sprinkle rice wine and pepper salt powder. Quickly stir and combine well with pork chops. Dish up and serve hot with lettuce or salad.
Tip: Adding some freshly grated ginger sauce will help tenderize the pork chops. |
