paragiraffe

Late Sunday afternoon I was searching for a recipe. I wanted it to be Asian (or, at least, Americanized Asian), it had to include pork, hopefully Hoisin sauce was one of its ingredients, and it couldn’t involve marinating a tenderloin for 4 to 24 hours because I just didn’t have that kind of time. Thus, I found Hoisin Pork and Snow Pea Stir-Fry¹. It’s fast, looks good, and a Cooking Light recipe for the win. I’ll freely admit that I love Americanized Asian/Pan-Asian/whatever you want to call it cuisine. Yes, the stuff you get at P.F. Chang’s, but you can make it at home and for cheap. (Although here in Atlanta Doc Chey’s is a great place to go.)

While we gathered all of the ingredients at Publix, Shaun became momentarily entranced with Mongolian Fire Sauce in the Asian food section. I mention this not only because the name is funny but because it was a sad foreshadowing of our meal satisfaction. I think cooking so much traditional Mexican food with real chilies has really increased our threshold for spiciness. Thus, we found this recipe a little bland, but those with normal palates will probably enjoy it. It just needs a little fire sauce.

¹We added broccoli to this recipe.