November 13, 2011 Lunch – German sandwiches Dinner - Pork and bok choy stir fry

November 13, 201

Lunch – German sandwiches

Dinner - Pork and bok choy stir fry

Last Tuesday after lunch I had gone to the Alpine Sausage and bought Genoa salami, Gelbwurst (veal bologna), coarse braunsweiger and German fullkorns bread plus the veal stew meat.  So today I made open faced sandwiches with all of the above (except the veal stew meat that was used in the veal and mushroom ragout on Tuesday evening) using a bit of German Deli mustard and mayonnaise on the bread.  Suzette and I had the sandwiches with a beer for lunch.

For dinner I cut up ginger, garlic, shallots, about one-half of a poblano pepper, about one pound of boneless pork meat and the bok choy, plus about ¼ cup of brown button mushrooms, one cup of sliced water chestnuts and one cup of diced fresh pineapple that Suzette had found in the ice box in the garage. 

I stir fried all of these ingredients in a wok with Chinese rice wine, soy sauce, mushroom soy, and sesame oil and a dash of salt and sugar.  Then I mixed some cornstarch in a cup with some water and a bit more of the sesame sauce and thickened the dish in the wok.

We heated the leftover rice and served the stir fry with a sprinkle of roasted, honey glazed cashews.  It was a great meal.

 

Bon Apetit