Pork Chop Suey, Fried Rice, Miso Soup and Green Tea
This entire meal was more or less just experimenting with trying out what this chinese woman at the grocery store told me to do. I think I missed something.
The two big tips I got were to cook with bok choy, (Which is the mysterious white celery looking stuff when you order chinese takeout.) and to use a mix of five spices which is accurately sold as, "Five Spices." Creative, huh?
I wasn't really happy with the consistancy of the fried rice I made last time I decided to go asian. It tasted good, but it was way too clumpy and wasn't close enough to what you get from a restaurant for my home cooking likings. When you rinse pasta, it doesn't stick together... so I figured I'd give rinsing the rice a go. I've seen them do this on TV, but I apparently am using the wrong kind of rice or something as it didn't do anything but make the texture even worse. It still tasted good... but further from where I wanted it to be from last time.
The pork chop suey cooked up really well, and pork was for some reason half as much as beef at the grocery store, so that's good too. I don't really know what if any difference using bok choy made. The weird old lady at the grocery store was letting me in on bok choy like it was some ancient chinese secret. Oh well.
I grabbed some of those instant miso soup packets for fun, it has been a while since I had miso soup, and I really didn't feel like adventuring in to authentic asian soup making tonight.
I need to fix my rice.