I am guilty of a multitude of grocery store sins: I buy stuff I already have in the house because I forget I have it (hence the three cans of coconut milk in the cabinet). I buy stuff I already have in the house because I don’t want to run out if I decided to make it again (see: cilantro, mint, shallots, limes). I get overambitious in the produce department about our family’s ability to consume greens before they expire. I buy items I have no idea about just because they have pretty packages (your mileage may vary). So, with budget in mind, I try really hard now to make a grocery list and keep to it.
And then there was the last run. We were pretty much out of everything*** and the list got complicated. Lawdamercy, I mixed up two recipes when I did the grocery list last weekend, and wound up picking up stuff for parts of both of them,* tho’ not all the components for either one.
BUT! I wound up with something delicious.
Chinese Napa Cabbage Stir-fry With Pork – serves 3-4
(adapted from two recipes from thewoksoflife.com/)
2 tablespoons peanut oil
2 small boneless pork chops thinly sliced, sprinkled with kosher salt
5 cloves garlic, smashed and cut in half
5 dried red chilies, de-seeded and roughly chopped
1 large napa cabbage, mostly the white parts, cut on an angle
2 teaspoons mirin
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
2 scallions, cut into 2-inch lengths, then cut lengthwise