April 12, 2016 Lunch – East Ocean, Dinner – Pork Fried Rice
Peter Eller and I went to East Ocean for Lunch. Peter ordered Almond Chicken and I ordered my usual Scallops in Lobster Sauce with Sweet and Sour Chicken. The food is great for the money. Lunch usually costs less than $6.00 and I think East Ocean cooks its vegetables very well. Peter liked all the vegetables in his almond chicken. Moo Goo Gai Pan has the largest variety of vegetables.
We decided that East Ocean has the best egg drop soup of any Chinese restaurant in Albuquerque. It tastes like it is made with real chicken broth.
Dinner was an open issue. When Suzette came home we discussed using the PPI Pork Confit and one of the smoked pork chops. While we were taking a tour of the garden I decided to pick a handful of chard. I fetched the PPI rice from the garage fridge. I chopped 3 T. of onion, 1 T. of ginger, 5 small cloves of garlic, and the smoked pork chop. I washed and de-stemmed the chard leaves.
Suzette took over and fried two eggs into a pancake. Then she sautéed the onions, garlic, and ginger. She added the meats, and then the rice. To make the dish wetter she added Chinese Rice Cooking wine and Aji Mirin. Finally we added 1 cup of mung bean sprouts and sautéed everything together. We drank green tea with dinner.
Later we soaked in the hot tub.
Bon Appetit
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