I know I’ve mentioned my attempt at Asian food before. I didn’t post about it because it was BB, before blog. (And you’re welcome, because it was horrible.) But last night, I can confidently say, that I mastered a great Asian-inspired meal that was well-balanced, delicious, and so easy!
First off, the pork tenderloin… Where do I begin. I don’t love pork tenderloin. I especially don’t like handling it, as I KNOW I’ve mentioned before. (See previous post here.) It just feels pretty gross, doing the marinating. Not really my bag. Which, coincidentally, is exactly what made this dish so easy: a BAG. More specifically, I bought a pre-marinated teriyaki pork tenderloin at Publix that was ready for cooking. Literally, I took out of package without ever touching the raw meat, and plopped it right on a cooking dish. (Not the best imagery, I realize, but whatever.) Anyway: Oven at 425 for 30 minutes. Done. Easy!
While that was going, I got to work on the soup. It was ridiculously easy too! (I’m telling you, this meal was pretty sweet in the time-department.) All you have to do is bring to a boil 3 cups of water (I used 2 of water and 1 of chicken broth to add a little more depth), 1 tbsp of Old Bay seasoning, 2 tbsp ginger. Once boiling you add in sliced mushrooms and shrimp. (It’s totally up to you how much of each you feel like using. As always, I recommend playing around with the ingredients until you get it exactly how you want it.)
Once the shrimp are pink, about two minutes, add in 1 can of coconut milk, 1/2 tsp of ground red pepper, 2 tbsp curry, 1/2 tsp salt, and fresh, chopped basil. Allow to cook another 5 minutes, tasting occasionally and adding more spices as needed. (You call!) right before serving, add in fresh, chopped cilantro and lime juice as garnish/extra pop of flavor. (The citrus really adds a little more depth and acidity to the soup.
Rice and veggies. Super easy. Didn’t pull any punches with this one. Uncle Ben’s 90 second rice, y’all. Teriyaki flavor. (No shame in my game.) For the veggies, I bought a package of stir fry veggies in the produce section. (Read: NOT frozen. Fresh veggies, packaged specifically for stir fry.) I heated up some veggie oil in a large pan. (I’m swearing by Anolon these days. The advanced bronze collection is FAB because it’s pretty like copper, but quality product with NO STICKING! I highly recommend it to anyone who likes to cook. It cooks everything super evenly!) To the oil, I add chopped garlic, and sesame seeds, and then toss in the veggies, and soy sauce. I do the flippy-flippy move a few times and let it work itself out. (I love flipping with my new pans! They make the novice homecooks like me feel like a classically trained chef. I didn’t spill one broccoli!)
So, there you have it. Soup, stirfry, rice, and pork: a PERFECT meal. It was delicious and I felt like I finally made a good Asian meal that wasn’t just chicken stir fry. Yay, me!